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Oatmeal Rhubarb Pancakes

Rated as 3.33 out of 5 Stars

"Fresh rhubarb from the farmers market inspired these hearty pancakes."
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Ingredients

30 m servings 380 cals
Original recipe yields 4 servings

Directions

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  1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
  2. Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • The sour milk can be replaced with buttermilk.

Nutrition Facts


Per Serving: 380 calories; 8.3 g fat; 67.8 g carbohydrates; 9.2 g protein; 2 mg cholesterol; 490 mg sodium. Full nutrition

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Reviews

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Not quite right ... a little too hearty for us.

Used less wht flour added brown rice flour and more oatmeal. I also used a full banana instead. Little extra milk needed not much.used a little less brown sugar too. Toddlers I have LOVE it and...

texture -- horrible (doughy - no matter how long you cook it for), taste - ok

My kids loved these rich and fruity pancakes, too!