Oatmeal Rhubarb Pancakes

european greek middle eastern region breakfast drink side sweet sour savory umami medium fast

Prep

23 min

Cook

43 min

Total

66 min

Ingredients (11)

1 ⅓ cups unbleached all-purpose flour g

10 tablespoons quick cooking oats g

⅓ cup brown sugar g

1 teaspoon ground cinnamon g

½ teaspoon baking soda g

½ teaspoon salt g

1 ⅓ cups nonfat milk g

1 teaspoon lemon juice g

½ banana, mashed g

1 cup finely chopped rhubarb g

2 tablespoons vegetable oil g

Nutrition

kcal

fat

carbs

protein

Instructions

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.