If you’re in the mood for pancakes but looking for something healthier than the boxed mixes, give this a try. Pancakes are really easy to make from scratch using common pantry ingredients, and the... rolled oats lend additional fiber and texture to these pancakes. Sprinkle with some berries, a few nuts, and a drizzle of good maple syrup for the perfect weekend breakfast.
Soak the oats in 1 cup of buttermilk for at least 10 minutes.
In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, nutmeg, and salt.
Make a well in the center and add in the egg, melted butter or grapeseed oil, brown sugar, remaining buttermilk, and the soaked oats. Mix well.
Warm 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 about 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200-degree oven.
If buttermilk is not 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 freezer bag for another day.