Description
These oat pancakes are the opposite of the pancakes I grew up eating and about as far from Bisquick pancake mix as you can get. When I’m on a health kick, these are my go-to pancakes.
[gallery ids="2103,2106,2087,2089,2107,2091,2090,2094,2095,2096,2098,2097,2099,2100,2104,2105,2102"]Ingredients
Units
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- 1 1/2 cups old fashioned oats
- 1 cup 10-grain flour
- 2 eggs
- 2 Tbs maple syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- 2 Tbs browned butter
- 1 1/2 cup buttermilk
- 1/4 tsp ground cinnamon
- 1 1/2 cups blueberries
- Optional additions: pecans, hemp seeds, dark chocolate chunks
- Maple syrup
- Butter for cooking the pancakes
Instructions
- In a Cuisinart or blender, mix the oats until they are the desired consistency. I like mine with some texture so I don’t blend them for too long.
- In a medium sized bowl, combine the oats, flour, eggs, maple syrup, salt, baking soda, baking powder, vanilla extract, browned butter, buttermilk, and cinnamon. Whisk to combine. Add the blueberries and gently mix these in.
- Let batter sit at room temperature for about 20 minutes before cooking. This allows the oats to soak up the buttermilk and makes the pancakes easier to flip and fluffier.
- Melt ½ Tbs butter in a small skillet over medium heat. Add one or two scoops of pancake batter (depending on the size and thickness of pancake desired). Cook until the butter has browned and the bottom of the pancake is easily lifted with a spatula. Flip and cook the other side. Cooking the second side usually takes less time than the first.
- In between cooking each pancake, don’t forget to add more butter to the pan.
- Optional additions include pecans, hemp seeds (for added protein), and dark chocolate chunks.
- Top pancakes with maple syrup and enjoy.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American