Oatmeal Pancakes

Yes, I know this is my second recipe this week, but y’all.  These pancakes are to die for, and I couldn’t wait till next week to tell you about them.

oatmeal-pancakes2

Dawn left the link to the recipe in on my post about soaking grains, and I tried them the very next day.  Most of us like the Soaked Pancakes from Kelly, but my son isn’t a fan. I really didn’t want to go back to making pancakes with refined flour so I tried these.  Even my husband, who detests oatmeal, loved them.  They have the flavor of a pancake made with white flour, but a little bit of texture which makes them a little bit more special than a traditional pancake.  I altered the recipe JUST a bit, so here’s my version:

The night before, combine the oatmeal, flour and buttermilk in a large bowl.  Stir well.  Cover with plastic wrap and set overnight.  It will look like this:

batter-soaking

The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.

batter-morning

Stir together.  Add 1/4 to 1/2 cup milk till it’s a good pancake consistency.  Mix until just combined.

Fry the pancakes on a hot, buttered griddle.  They’re ready to turn when the top side is bubbly and puffed up and looks cooked around the edges, like this:

pancakes

Brown the second side and transfer to a plate.  Continue until all of the batter is used up.

Serve with lots of real butter and maple syrup.

This recipe serves about six.

Here’s a printable recipe for your convenience.

Oatmeal Pancakes
Recipe Type: Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 cups dry oatmeal
  • 1/2 cup whole wheat, spelt, or buckwheat flour
  • 2 cups buttermilk
  • 2 medium eggs
  • 2 tablespoons coconut oil
  • 1/4 – 1/2 cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp cinnamon
Instructions
  1. The night before, combine the oatmeal, flour and buttermilk in a large bowl. Stir well. Cover with plastic wrap and set overnight.
  2. The next morning, add the eggs, oil, sugar, baking powder, baking soda, salt and cinnamon.
  3. Stir together. Add 1/4 to 1/2 cup milk till it’s a good pancake consistency. Mix until just combined.
  4. Fry the pancakes on a hot, buttered griddle. They’re ready to turn when the top side is bubbly and puffed up and looks cooked around the edges.
  5. Brown the second side and transfer to a plate. Continue until all of the batter is used up.
  6. Serve with lots of real butter and maple syrup.