Oatmeal Pancakes
On September 26, 2011 in Breakfast
I woke up with a craving for oatmeal pancakes with bananas and I was halfway through preparing the pancakes when I realized we only had peaches and pears :( Oatmeal pancakes are slightly nuttier and slightly heavier, which makes them a bit more satiating than the ordinary deal. My preference is still for my standby Buttermilk Pancakes, but sometimes you like to mix things up a little.
Oatmeal Pancakes
- 1 cup rolled oats
- 1 cup all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 egg, room temperature
- 2 tablespoons butter, melted
- 1 1/2 cups buttermilk
- Pulse the rolled oats together with flour, sugar, baking powder, baking soda and salt to create a fine powder.
- Add the egg and butter, then gradually incorporate enough buttermilk to create a smooth and pourable batter. Allow to rest for 30 minutes before using.
- Preheat oven to 200 degrees with a baking sheet inside to keep pancakes warm while cooking.
- Heat a griddle over medium heat, then add a small ladle full of batter and allow to cook undisturbed until bubbles form and begin to subside on its surface.
- Flip the pancake over with a spatula and cook the other side for another minute before transferring to the baking sheet in the oven. Adjust the heat as necessary, and continue cooking until the remaining batter is used. Serve with fresh fruit, maple syrup or what have you.
Makes approximately 16 pancakes