Recipe by blucoat
This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)
Top Review by JanuaryBride
Very good pancakes. Fluffy yet filling with the oats. The maple syrup on top is a MUST in this recipe (and I normally don't use syrup on my pancakes). I did have to thin them out with an additonal 1/4 cup of buttermilk and used splenda brown sugar blend with great results. Thanks. I have frozen a ton of pancakes to pull out in a jiffy!
- 3⁄4 cup quick-cooking oats
- 1 1⁄2 cups well-shaken buttermilk, plus
- 2 tablespoons well-shaken buttermilk, divided
- 3⁄4 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon grated nutmeg
- 1⁄2 teaspoon salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon packed brown sugar
Directions See How It's Made
- Soak oats in 3/4 cup buttermilk 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).