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.
Chef Tips
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.
Reviews & Comments
La avena es en hojuelas.? O puede ser avena molida?
Response from Cook for Your Life
La avena en esta receta es en hojuelas pero es posible sustituir la avena molida si eso es lo que tiene.
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