Oatmeal Cookie Pancakes

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Amazing!! The key is to cook on very very low heat. I have the electric dial (10 -Hottest I was cooking between 3-4 to keep it from burning.

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I really loved it, but, I replaced the sour cream with yogurt and it is very delicious,

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Yummy...very quick and easy to make. I added some cranberries instead of raisins, cancelled out the bananas (didn't have any on hand but they still turned out delicious. Good way to get your protein with nuts and berries. Try using a berry sauce made from scratch...yum yum yum!

Thank you

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these were delicious!!! I did 1/4 cup of brown sugar instead since most reviews said it was a bit too sweet. I also divided cinnamon with half of that and half nutmeg. I used golden raisins and regular ones just to mix it up. they truly don't need any syrup cuz they're so sweet on their own but it would be dry without it. We just topped ours with powered sugar and some agave or honey. tastes just like an oatmeal raisin cookie. YUMMMIIEEE btw- i forgot to add that I also just used plain yogurt instead of sour cream. The banana trick worked too!!! Just leave the skins on and put them right in the microwave for a couple minutes and they'll be perfectly ripe!


try these! i love the crunch in every bite and they feel so hearty! You can even substitute for wheat flour to make them even more hearty

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I love this recipe, my grandkids call it my special pancakes, I substitute the sour cream for Greek yogurt, and the butter for coconut butter. They are great!

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absolutely delicious. i didn't have sour cream on hand so i just subbed it with milk. the banana makes it super sweet, and you don't even need syrup to go with this. however, next time i make this i will add the brown sugar to wet ingredients and make sure it is well incorporated before mixing with dry ingredients. i had some un-dissolved chunks in my pancakes.

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These are tasty, scorch too easily & should be placed in cupcake wrappers & baked.

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A lot of ingredients, but well worth it. Very delicious. Also very filling.

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So good and easy to make. My entire family loved them. We are big breakfast eaters and always looking for new ways to make pancakes. This is a keeper.

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Very delicious, but very hard to flip. I had to add extra milk and lower the temperature to get them to cook without burning, and even with a buttered skillet, they still tried to stick. I used cranberries instead of raisins, and they tasted awesome. I always freeze my over-ripe bananas, so they came in handy for this one. Making smaller cakes seemed to help the flipping problem. I got 20 instead of the 12 Rachel got. Drop by 1/4 cup-fulls to get the 20 cakes. I will try them again, and reduce the sugar.