Oatmeal Raisin Flax Pancakes

Good morning, friends and happy Pancake Sunday!

Or perhaps I should say PanCOOKIE? ๐Ÿ˜‰

In my nearly TWO years of pancake flipping, I’ve made plenty of ‘cakes, but being as the holidays are approaching, I think it’s high time for some COOKIE action!

Who’s with me?

Yes?

No?

Maybe?

Maybe?!

Believe me, once you “ohhh” and “ahhh” your way through a plate of these soft and chewy, raisin-riddled panCOOKIES, you’ll be wondering how you ever lived without them!

Well, unless you don’t like raisins…and in that case,
I may need to reevaluate our friendship! ๐Ÿ˜‰

Oatmeal Raisin Pancakes with Vanilla Yogurt Icing

By: Heather @ย Kiss My Broccoli

Prep Time: 5-10 minutes

Cook Time: 12-14 minutes

Keywords: fry breakfast pancakes high fiber low-sodium oats ground flax raisins Pancake Sunday fall spring summer winter

Ingredients (Serves 1)

For the Pancakes

  • 1 Tablespoon ground flax
  • 3 Tablespoons warm water
  • 1/8 cup raisins
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup oat flour (rolled oats ground in a food processor)
  • 1/4 cup rolled oats
  • 1/2 teaspoon sodium-free baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 5 drops of butter-flavored Capella drops orย 1/4 teaspoon butter extract (optional)

For the Vanilla Yogurt Icing

  • 1/8 cup Greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/8 teaspoon vanilla extract
  • 3-5 drops liquid stevia or other preferred sweetener

Instructions

For the Pancakes

1. Combine ground flax and water, allow to set 3-5 minutes.
2. Combine almond milk and vinegar, allow to set 3-5 minutes.
3. Rehydrate raisins by placing them in HOT water for 5 minutes.*
4. Preheat skillet to low-medium heat and coat with cooking spray.
5. In a small bowl, combine oat flour, oats, baking soda, baking powder, and cinnamon.
6. Combine flax mixture, milk mixture, and extracts.
7. Add wet ingredients to dry ingredients and stir until flour is incorporated.
8.ย Remove raisins from water, pat dry and fold into batter.
9. Spoon batter onto skillet surface, forming 3 small-medium-sized pancakes.
10. Allow to cook 6-7 minutes per side.
11. Top with vanilla yogurt “icing”, chopped nuts, and more raisins.

*This step takes the recipe to a whole other level…a level of warm, gushy, melt-in-your-mouth deliciousness! ๐Ÿ˜‰

For the Vanilla Yogurt Icing

1. Combine all ingredients, whisk until smooth.

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Nutrition facts for panCOOKIES only:

Once you add the “icing”, your protein count can increase up to 15g, but if you’d rather have a bit more, fill free to use protein “frosting” instead…simply take your favorite vanilla-flavored protein powder and add enough water/milk to thin to a drizzly consistency!

Make that a plant-based protein powder and you’ve got yourself a plate of…

VEGAN COOKIES!

You know, if you’re into that sort of thing! ๐Ÿ˜‰

What is your favorite cookie?
Almond shortbread till the day I die!

Do you prefer “frosting” or “icing” when it comes to sweet treats?
Although many people will tell you it’s a regional thing, there IS a difference between the two…trust me, I Googled it! ๐Ÿ˜‰

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