Pancakes are really easy to make from scratch, and it’s likely that to have everything needed to make them in the pantry. This Oat Pancakes recipe is a great way to use rolled oats... too, especially if in the mood for a pancake that is healthier than the boxed varieties. Sprinkle with some berries, a few nuts, and a drizzle of good maple syrup for a 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 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.
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 bag for another day.