B's Oatmeal Buttermilk Pancakes
Light, fluffy pancakes with the added fiber of oatmeal and the tangy flavor of fresh buttermilk.
"I have made these every weekend for my family since Christmas! The only thing I do different is add blueberries. It is a great recipe. We love it!"- Sfayle
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B's Oatmeal Buttermilk Pancakes Preparation
Heat a griddle to 350? or until a drop of water dropped onto the surface sizzles and pops.
In a medium mixing bowl, mix the flour, oats, sugar, salt, baking powder and baking soda together.
In another medium mixing bowl whisk egg, milk, buttermilk and canola oil together only until mixed. Add the vinegar and mix again.
Pour the wet ingredients into the dry. Allow the batter to sit for three to five minutes. You should begin to see small air bubbles forming on the surface of the batter.
Using a 1/3 cup measure, pour scoopfuls of the batter onto the griddle for about three minutes on each side.
A serving is two pancakes of about 125g total. A single batch will yeild about 10 to 12 pancakes.
These pancakes are a wonderful change from the everyday flapjack. Try using farm fresh buttermilk, Irish steel cut oats and real maple syrup to bring out the delicious flavor. These cakes are a bit heavier than traditional pancakes, but offer a higher percentage of daily fiber and is low in sugar.
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