Oatmeal Pancakes
  • 2 cups oat flour
  • ¾ cup white whole wheat, whole wheat or oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ tsp. ground cinnamon (optional)
  • 2 cups buttermilk*
  • 2 eggs, beaten
  • 3 Tb. melted butter or applesauce
  • 1 tsp. vanilla extract (optional)
  1. In a great big bowl, mix the dry stuff: flour(s), baking powder, baking soda, salt and optional cinnamon.
  2. In a not so great big bowl, mix the wet stuff: buttermilk, eggs, butter and vanilla.
  3. Add the wet stuff to the dry stuff. Stir until JUST combined. Leave the lumps.
  4. Allow to sit and absorb while the skillet or griddle heat up.
  5. Heat griddle to 350 degrees or skillet to medium heat. Add a little butter to the pan if it is not non-stick. Pour a ¼-1/2 cup batter. Cook until bubbles form (1-2 minutes). Flip. Cook another 1-2 minutes or until golden brown.
  6. Serve immediately.
  7. Uneaten pancakes can cool on wire racks and then be frozen in freezer bags. To eat in the morning, microwave for 1 minute, flipping halfway.
*To make 2 cups of buttermilk, place 2 Tb. of lemon juice in a measuring cup. Then, fill with milk until you reach the 2 cup line. You do not need to "let it sit" as some recipes suggest. The resulting product shows no difference.
Recipe by Whisk Together at http://www.whisktogether.com/2015/06/19/oatmeal-pancakes/