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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.
Preparation
- 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 eggs, melted butter or grapeseed oil, brown sugar, remaining buttermilk and the soaked oats. Mix well.
- 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.
Ingredients:
- ¾ cup rolled oats
- 1½ cups plus 2 tablespoons buttermilk (see Ann’s Tips)
- ¾ cup whole wheat pastry flour
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 1 large egg
- 2 tablespoon melted butter or grape seed oil
- 1 tablespoon brown sugar
- 1 tablespoon grape seed oil or butter, for pan
Nutritional Information
Calories
289 cals
Fat
14 g
Saturated Fat
2 g
Polyunsaturated Fat
8 g
Monounsaturated Fat
3 g
Carbohydrates
35 g
Sugar
8 g
Fiber
5 g
Protein
9 g
Sodium
581 mg
*per serving
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.
