Oat Pancakes
Servings
8Serving size
2 pancakes
Ingredients
| 3/4 cup Oatmeal (quick oats) |
| 1 3/4 cup Reduced fat buttermilk |
| 1 large Egg(s) |
| 1 Tbsp. Canola oil |
| 2 tsp. Vanilla extract |
| 3/4 cup Whole wheat flour |
| 1 tsp. Baking powder |
| 3/4 tsp. Baking soda |
| 1/2 tsp. Ground cinnamon |
| 1 Tbsp Light brown sugar |
Instructions
Allow mixture to sit for 10 minutes.
Add the egg, oil, and vanilla.
Whisk to combine.
Combine all remaining ingredients in a separate small bowl and stir to combine.
Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!
Coat a medium sauté pan or griddle with pan spray and place over medium heat.
Once hot, pour approximately 1/4 cup of batter for each pancake.
Flip pancakes when bubbles rise to the surface.
Cook until golden brown on each side.
Serve warm.
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Special Diet Information
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Lactose
This recipe contains cooked buttermilk and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Pancakes are a great weekend breakfast but can be perfect for weekdays as well. This Oat Pancake recipe takes all of about 20 minutes to whisk together and make fantastic tasting pancakes. The whole wheat flour and oats bring more fiber to the party, and when you combine that with some fresh fruit and some fruit sauce you have a great start to the day.
Soaking the oats in the buttermilk is key to a smooth batter. It is worth the extra ten minutes.