Oatmeal Cookie Pancakes in Healthy Recipes blog.

I consider of all a cookies we can make or eat, oatmeal has to be my comprehensive favourite. There is something incredibly moreish to me about a wholesomeness of them.

I adore a hardness of a buttery oats and a somewhat spiced flavours. we adore cave chock full of raisins too. we know a tiny do not similar to raisins, though we am a good raisin partner and thankfully so is a Toddster.

I adore pancakes . . . roughly as most as cookies, and may be even more!! Pancakes for breakfast have been a unequivocally superdy duperdy breakfast treat!! we regularly done them on Saturday mornings for my kids when they were flourishing up and they were a since for breakfast at your convenience we had someone on vacation over night.

Oatmeal Cookie Pancakes have been a best! You get all a rational and eccentric essence of a juicy Oatmeal Cookie . . . solely in a stately deliciousness of a breakfast pancake!

What could be better??? we do not consider anything could! (Don’t let a bad photography here currently put we off of creation these juicy tiny delights. They have been a bomb!)

*Oatmeal Cookie Pancakes*

Serves 4

Printable Recipe

Who wouldn’t wish a vast fat oatmeal cookie pancake for breakfast??? These have been fanciful and utterly opposite and very, really tasty!

1.5 ounces of solid flour (1/3 cup)

7 ounces rolled oats (2 cups)

2 tsp caster sugar

2 1/2 tsp baking powder

1/2 tsp belligerent cinnamon

1/2 tsp belligerent nutmeg

1 tsp salt

2 vast giveaway operation eggs, separated

500ml divert (2 cups)

1 tsp vanilla

1 TBS butter, melted

3 ounces sultana raisins (1/2 crater packed)

oil for cooking

Butter and Maple or Golden Syrup for serving

Preheat a vast skillet or roaster over middle heat.

Blend together a flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a vast bowl. Beat a egg whites unbending in a tiny bowl. In an additional bowl, kick a egg yolks, milk, vanilla and butter together. mix a oat and a divert reduction together until smooth. Fold in a egg whites. Stir in a sultanas.

Brush a exhilarated skillet or roaster with oil. Drop a beat by a heaped portion ladle onto a prohibited griddle. Cook for 3 to 5 minutes, until a bottom is golden brown and a tip is spotted with holes. Flip over and brown on a alternative side. Keep comfortable whilst we prepare a remainder.

Serve comfortable with butter for swelling and Maple or Golden Syrup.

There’s a Decadant Chocolate Mousse Tart over in The Cottage today!

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