Adapted from The Flying Biscuit Cafe
From Every Day with Rachael Ray - March 2008
1. In a medium saucepan, bring the peaches, brown sugar and orange juice to a boil. Lower the heat to medium and simmer until the sauce begins to thicken, about 20 minutes.
2. Meanwhile, in a large bowl, combine the oats, flour, granulated sugar, baking powder, salt and cinnamon.
3. Heat a large, heavy skillet or griddle over medium-low heat and lightly grease with oil. Stir the melted butter, eggs and milk into the dry ingredients until just combined. Working in batches, ladle about 1/4 cup batter for each pancake into the skillet and cook until bubbles form, about 4 minutes; flip and cook for 4 minutes more. Top the pancakes with the peach compote.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 4 | ||
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Calories: 846 | ||
Calories from Fat: 227 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 453.5mg | 140 % | |
Sodium 292.3mg | 10 % | |
Potassium 692mg | 18 % | |
Total Carbohydrate 129.8g | 38 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 121.4g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 846
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