Oatmeal Buttermilk Pancakes

Healthy and tasty Sunday breakfast!

Adapted from Epicurous

Ingredients (for 4 servings)

2 cups old-fashioned oats

1/2 cup all purpose flour

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 and 1/2 cups buttermilk, divided (I used plain kefir instead)

2 large eggs

1 teaspoon vanilla extract

Vegetable oil (canola or grape seed oil)

Non-stick cooking spray

1. Mix oats and 2 cups of buttermilk in a bowl, cover and refrigerate overnight.

2. Add the remaining buttermilk to the oat mixture, add lightly-whisked eggs and vanilla extract. Mix flour, baking soda, baking powder, salt and sugar and add to the batter.

3. Spray the skillet with non-stick cooking spray, add some vegetable oil and cook pancakes in batches on low heat, about 2 minutes per side, until  golden brown. When the skillet gets too hot, I usually let it cool for a few seconds on a wet towel. Serve immediately with fresh blueberries and maple syrup!


6 thoughts on “Oatmeal Buttermilk Pancakes

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