These hearty pancakes are made with whole wheat flour, buttermilk, and rolled oats, and sweetened with whole cane sugar.
A couple of weeks ago, I was asking Casey what he thought of a new recipe I had tried. He said, “Hmm. Hey, I know, I’ll rate things by percentages, 0-100%.”
Casey: “So, that meal was a 90%.”
Me: “Well, that’s good!”
Casey: “Oh, and those buttermilk oatmeal pancakes you make sometimes, those are 150%!”
Anyone else confused?
So much for the percentages rating scale. But, I have to admit, he’s right.
These hearty Buttermilk Oatmeal Pancakes are delicious.
I need to make them again very, very soon.
Evidently my “pouring syrup on a pancake while taking a picture” technique needs some work. Oh well. Enjoy the pancakes!
Buttermilk Oatmeal Pancakes
- 2 cups whole wheat flour
- 1 1/4 cups quick or rolled oats
- 2/3 cup whole cane sugar (I use Sucanat, or you can use brown sugar)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups buttermilk
- 2 eggs, beaten
- 1/4 cup olive oil (or coconut oil)
In a large bowl, stir together flour, oats, sugar, salt, and baking soda. Add buttermilk, eggs, and olive oil, and mix just until combined.
Using a 1/4-1/3 cup measuring cup, drop batter onto lightly greased hot griddle (or skillet over medium low heat). Let cook until bubbles form on top and underside is golden brown. Flip and cook until other side is golden brown.
Best served drizzled with maple syrup!
~K in the Kitchen