Go Back
–+ servings

Oatmeal Rhubarb Pancakes

Delicious and hearty oatmeal pancakes with a tangy rhubarb twist.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Oats
  • 1 cup Milk
  • 1 cup Rhubarb, chopped
  • 1 cup Flour
  • 2 tablespoon Sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 pinch Salt
  • 1 Egg
  • 2 tablespoon Butter, melted

Instructions 

  1. In a mixing bowl, combine oats and milk. Let sit for 5 minutes.
  2. Add the egg and melted butter to the oat mixture. Mix well.
  3. In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb.
  5. Heat a frying pan over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve warm with your favorite toppings.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg

Keywords

Oatmeal, Pancakes, Rhubarb
Tried this recipe?Let us know how it was!