Oatmeal Pancakes
My friend Beth sent me this recipe. I was excited to try it because it uses so much oatmeal and so little flour. I substitute kefir for the buttermilk. It’s best to start this the night before, which is great for the kefir because it gives it a chance to work its magic on the wheat in the recipe. Beth notes that this is a very versatile recipe. Her little boy, Pete, loves to eat them!
Oatmeal Pancakes
* 2 cups dry oatmeal
* 2 cups buttermilk (or kefir)
* 2 medium eggs
* 2 tablespoons oil
* 1/2 cup flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
Additionally, Beth adds:
*1 tsp pumpkin pie spice
*1 t vanilla
Step 1: Combine the oatmeal, flour, and buttermilk in a large bowl. Stir well. Cover with plastic wrap and refrigerate overnight. You could just let it sit for an hour or so, but the overnight soak is what gives these pancakes their characteristic texture.
Step 2: The next morning, take the bowl out of the refrigerator. Add the eggs, oil, sugar, baking powder, baking soda and salt. Beat well with a wire whisk. Fry the pancakes on a hot, well-oiled griddle or skillet. Use about 1/4 cup batter per pancake. When the top side is bubbly and puffed up, and the underside is brown, turn the pancake. Brown the second side and transfer to a plate. Continue until all of the batter is used up.
NOTE: As it’s written, this serves 6 -8 people. You may cut the recipe in half if you like.
You can also experiment with other flavors in the batter. Beth has added these in the past:
½ c puree pumpkin
½ c apple sauce
a handful of craisins
½ c blueberries
If you’re out of buttermilk, you may substitute regular milk with 1 T. of lemon juice added per 1 c. milk. Let it sit for a minute to thicken. You may also use sour milk.
Let us know what your favorite variations are!