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My review
Oatmeal Rhubarb Pancakes
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Alison M
"Fresh rhubarb from the farmers market inspired these hearty pancakes."
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Ingredients
30 m servings 380Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
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Reviews
Read all reviews 4Most helpful
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Newest
7/2/2016
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...
6/18/2015
texture -- horrible (doughy - no matter how long you cook it for), taste - ok