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.
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.
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