Buttermilk Oat Pancakes
These are flavorful, moist pancakes that have no white flour and only 1/8 cup of whole wheat flour. They are very healthy and have been really popular with my kids. When I make them for friends and family, everyone seems to love them and request the recipe. I was happy to have a recipe for a healthy pancake that is delicious too!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
sweet
moist
cinnamon
healthy
breakfast
pancakes
oats
winter
fresh
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp vanilla
- 2 eggs
- 1 tablespoon vegetable oil
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 tablespoon sugar
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 cup old-fashioned oats
- 1 1/4 cup buttermilk
- 1/4 cup ground flaxseed or wheat germ
- 1/8 cup whole wheat flour
- 1/4 tsp sea salt
- Carbohydrate 29.9737158333333 g
- Cholesterol 217.1 mg
- Fat 22.8565425 g
- Fiber 6.16926663845529 g
- Protein 14.7455333333333 g
- Saturated Fat 3.8978375 g
- Serving Size 1 1 Serving (175g)
- Sodium 486.1035 mg
- Sugar 23.804449194878 g
- Trans Fat 1.5634545 g
- Calories 379 calories
Combine oats and buttermilk and stir to ensure oats are coated. Put in the fridge overnight covered. In the morning, add remaining ingredients and mix well. I usually use a hand mixer for a few seconds to get everything well-blended but have also blended by hand. Cook over a fairly low heat on a pre-heated, greased griddle or cast iron pan. They take longer to cook than regular pancakes so you want to make sure they cook slowly over med-low heat. The key is not to cook too hot, just let them brown slowly over the low heat. I use a cast-iron pan and it works very well. Serve warm with maple syrup, jam, or a fruit compote.
