Prep 15 mins
Cook 0 mins
This is a variation from a Bob's Red Mill recipe. Very hearty and healthy. I like serving these with berry sauce instead of maple syrup. My small children (under 3 years) also enjoy eating the pancakes cold as a snack.
- Put whole oats through blender, food processor, or grain mill to make a course meal.
- Mix all dry ingredients.
- Stir in the buttermilk, eggs, (oil if making waffles) and butter until well blended.
- Make pancakes or waffles immediately or store in fridge/freezer.
These are hearty (I made the pancakes) but not heavy. A very light pancake. I cut the recipe in half and after grinding the oats, just dumped everything else into the blender and mixed. then just poured from the blender jar onto the griddle. Looking forward to trying the waffles next time. Made for Spring 2013 PAC.
These came out perfect! I used my coffee grinder to grind the oats into a powder, they really added to the flavor of the waffle. My favorite thing to do with batters is to add vanilla and almond extract, it was amazing. Thanks for sharing!
I LOVE this recipe! I use it for waffles (but I follow the pancake recipe instead of the waffle recipe -- it's what I accidentally did the first time and they were so delicious I never tried the actual waffle recipe). I use nonfat milk instead of buttermilk (what I have in the house) and I add a dash of vanilla. I don't grind my oats (regular rolled oats) -- I just measure them out and throw them in the batter. They add a nice texture. I've made cinnamon batter (by adding cinnamon and Splenda -- I just eye-balled it) and I've made chocolate chip batter. Our favorite is still the original (with the vanilla - I always add vanilla to pancake/waffle recipes). Healthy & scrumptious! We use sugar-free syrup on our waffles and we JUST LOVE THEM! Have used this recipe 3 weeks running (over the weekends). Love that the recipe calls for whole wheat flour. YUMMY! Thanks for posting -- this recipe is EXCELLENT!