Buttermilk Oat Pancakes

These are flavorful, moist pancakes that have no white flour and only 1/8 cup of whole wheat flour. They are very healthy and have been really popular with my kids. When I make them for friends and family, everyone seems to love them and request the recipe. I was happy to have a recipe for a healthy pancake that is delicious too!

Category: Breakfast

Cuisine: breakfast

☆☆☆☆☆

Ready in 20 minutes
by schneeballe

Ingredients

1 cup old-fashioned oats

1 1/4 cup buttermilk

1 tablespoon sugar

2 Eggs

1 tablespoon vegetable oil

1/4 cup ground flaxseed or wheat germ

1/8 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

1 tsp vanilla


Directions

Combine oats and buttermilk and stir to ensure oats are coated. Put in the fridge overnight covered. In the morning, add remaining ingredients and mix well. I usually use a hand mixer for a few seconds to get everything well-blended but have also blended by hand. Cook over a fairly low heat on a pre-heated, greased griddle or cast iron pan. They take longer to cook than regular pancakes so you want to make sure they cook slowly over med-low heat. The key is not to cook too hot, just let them brown slowly over the low heat. I use a cast-iron pan and it works very well. Serve warm with maple syrup, jam, or a fruit compote.

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