Finally, pancakes you can feel good about when eating! 🙂 I decided to play with my buttermilk pancake recipe and make oatmeal pancakes. I used Irish oatmeal because it is finer than regular rolled oats. Originally, I added 1/2 cup flour and thought it would be enough but it wasn’t. I ended up adding another 1/2 cup making it a full cup of flour. I suggest you adjust the amount of flour based on the consistency of your oatmeal mixture.
This is how I ate my pancakes: I put one pancake on my plate, topped it with a few strawberry slices, covered it with another pancake and more strawberries, and poured some maple syrup over. Delish!!!
Makes 4 servings
- 1 1/2 cups Irish oatmeal (rolled oats)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 3 cups low-fat buttermilk
- 3 tablespoons unsalted butter, melted
- vegetable oil for cooking
The night before: Combine oatmeal and buttermilk in a large bowl, cover with plastic wrap and keep in the fridge overnight.
The next morning: Preheat a skillet/griddle over medium-high heat. Combine the flour, baking powder, baking soda, salt, and sugar in a mixing bowl. In another bowl, whisk together the egg and add to the oatmeal and buttermilk mixture. Gradually work the dry ingredients into the wet ones, add vanilla, cinnamon, 3 tablespoons melted butter, and whisk to combine.
Pour a little bit of vegetable oil into the skillet. Add 1/4 cup batter per pancake and cook, flipping once, until pancakes are golden on both sides. Transfer finished pancakes to a serving dish or tray in the oven to keep warm while you repeat the process with the remaining batter, adding more oil as needed.
Serve warm with your favorite topping(s). I served mine with maple syrup and fresh strawberry slices.