Oatmeal Pancakes
Let's say a little hallelujah for Oatmeal Pancakes. The base is mostly oatmeal, which means they're high in protein and fiber, and hearty to keep you full. Your kids will love them because - they're pancakes!
Ingredients
- 1 1/4 cups oatmeal
- 1/2 cup flour (you may use all-purpose or whole wheat flour)
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1 1/2 cups buttermilk (see note below)
- 1 tbsp melted butter (can substitute oil)
- 1 tsp vanilla
Instructions
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In a large bowl, stir together the dry ingredients: oatmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
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In a medium-size bowl, whisk together the wet ingredients: egg, buttermilk, melted butter, and vanilla.
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Pour the wet ingredients into the dry ingredients and whisk to just combine. Don't over-whisk! Leaving a few small clumps of flour is okay. Let pancake batter stand for 5-10 minutes.
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Heat and lightly grease a griddle or heavy frying pan to medium heat. Pour approx 1/4 cup batter for each pancake, spreading if it's quite thick.
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Cook for 1 to 2 minutes on each side, until golden brown, turning when edges are slightly dry and bubbles form on the surface.
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Serve warm with plenty of maple syrup and fresh fruit.
Recipe Notes
To make 1 1/2 cups of buttermilk for this recipe, pour 1 tbsp + 1 tsp of lemon juice into a large glass measuring container. Pour in milk until the liquid measures 1 1/2 cups. Let stand for 5-10 minutes, until thickened. More details and other substitution options here.
If you have any leftover pancakes: saran wrap the extras and store them in your fridge. They reheat amazingly well in a toaster - perfect for quick weekday morning breakfasts!