Whole Wheat Oatmeal Pancakes With Maple Roast Rhuba

Name: Whole Wheat Oatmeal Pancakes With Maple Roast Rhubarb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 12 ounces rhubarb, cut into 2- to 3-inch pieces; 1/3 cup maple syrup; :; 1/2 heaping cup whole oats; 1 1/2 cups (about 7 1/2 ounces) whole wheat flour; 2 tablespoons baking powder; 1/2 teaspoon salt; 2 eggs; 2 tablespoons brown sugar; 2 tablespoons sugar; 1/4 cup vegetable oil; 1 1/2 cups milk; 1/2 cup yogurt; Non-stick cooking spray or canola oil

Servings: persons

:
12 ounces rhubarb, cut into 2- to 3-inch pieces
1/3 cup maple syrup
:
1/2 heaping cup whole oats
1 1/2 cups (about 7 1/2 ounces) whole wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons brown sugar
2 tablespoons sugar
1/4 cup vegetable oil
1 1/2 cups milk
1/2 cup yogurt
Non-stick cooking spray or canola oil

1
: Adjust oven rack to center position and preheat oven to 400u00b0F. Place rhubarb in a shallow roasting pan and toss with maple syrup. Roast for 10 minutes, then toss the rhubarb and continue roasting until rhubarb is fall-apart tender, 5 to 10 minutes longer. Allow to cool in pan. Reduce oven to 200u00b0F.
2
: In a spice grinder, food processor, or high-powered blender, pulverize the oats to achieve 1/2 cup coarse flour. Combine in a medium bowl with the whole wheat flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the eggs, brown sugar, and white sugar. Whisk in the oil, then the milk and yogurt. Add the dry mixture all at once and whisk gently until just combined (lumps are fine).
3
: Spray a large non-stick skillet with cooking spray or rub with a paper towel dipped in oil. Heat over medium high heat until shimmering. Using a quarter cup liquid measure, drop batter onto pan in 2 to 3 even circles. Cook until batter is bubbly in the middle and set around the edges, 3 to 5 minutes, flip and cook until second side is golden brown, 2 to 3 minutes longer. Transfer to a large baking sheet or plate and place in oven to keep warm while you cook remaining pancakes. Serve with rhubarb.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: :, 12 ounces rhubarb, cut into 2- to 3-inch pieces, 1/3 cup maple syrup, :, and more.

Yes, Whole Wheat Oatmeal Pancakes With Maple Roast Rhubarb Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Oatmeal Pancakes With Maple Roast Rhubarb Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions