These are a delicious way to use up oats — of which I have a lot in my pantry. And they freeze well, so you can make a big batch and keep them around for awhile for a quick breakfast. Just pop them in the toaster and slather them with butter! Very yummy.
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- 1 1/2 c. oatmeal
- 1/2 c. whole wheat flour (or buckwheat flour, for gluten-free)
- 1 c. buttermilk
- 1/4 c. sucanat or maple syrup
- 2 eggs (or 2 tbsp. ground flax + 6 tbsp. water)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 c. milk
The night before you want to make pancakes, mix together the oatmeal, whole wheat (or buckwheat) flour, and buttermilk. If using the flax seed, add this now too. Stir together, then cover.
In the morning, add the sucanat. (Yes, that’s really organic white sugar. I had run out of every other sweetener at that time.)
Add the eggs.
Add the sea salt and baking powder. Try using some Real Salt! I love mine.
The oatmeal mix will be kind of dry from sitting overnight. You’ll need to use a spoon to break up the large chunks and smooth out the batter some. This will take a bit of time. However, in my experience, if you just add more milk for soaking, it turns into an extra-thick mass that doesn’t rise properly. So, this is ultimately a better solution.
Add your milk.
My daughter’s “helping” me.
Keep stirring it and breaking up chunks until you get a fairly uniform batter. There will still be some small chunks, and that’s okay.
Heat a large frying pan on medium-high heat, and melt some butter in it.
Pour small spoonfuls of batter into the pan. I did mine in about 2″ circles.
When the bubbles pop and stay open, and the edges are golden brown (about 3 – 4 minutes), flip them.
Cook them another 2 – 3 minutes, then remove them from the pan.
Let them cool completely before putting into a bag to freeze for later. Or serve immediately with lots of butter and, if desired, real maple syrup!
How do you like your pancakes?
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