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Greek Yellow Split Pea Dip
1.5 minutes
Servings: 4 Prep time: 30 minutes
Oat Pancakes
Pancakes are really easy to make from scratch, and it’s likely that you have everything you need to make them in your pantry. This Oat Pancakes recipe is a great way to use rolled oats too, especially if you’re in the mood for a pancake that is healthier for you than the usual boxed varieties. Sprinkle with some berries, a few nuts, and a drizzle of good maple syrup for a perfect weekend breakfast.
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Preparation
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1. Soak the oats in 1 cup of buttermilk for at least 10 minutes.
2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, nutmeg, and salt.
3. Make a well in the center and add in the eggs, melted butter or grapeseed oil, brown sugar, remaining buttermilk and the soaked oats. Mix well.
4. Heat a lightly oiled skillet or griddle over medium heat. Using a ¼ cup measure, spoon the batter onto the skillet. Do not crowd the pan. Cook for 1½ to 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200 degree oven.
Ann’s Tips and Tricks
If you don’t have buttermilk on hand, measure out regular milk, then stir in a teaspoon of lemon juice or vinegar to acidify it before adding the oats in step 1.
These pancakes freeze well, so pop any leftovers into a resealable bag for another day.
