Oatmeal makes a great base for these hearty, chewy pancakes, which are lighter in texture than they sound. Kids always love pancakes and these are healthier than most, with fiber and protein.
- 2 cups rolled oats 500 mL
- 2 1/2 cups buttermilk, divided 625 mL
- 1/2 cup whole wheat flour or oat flour 125 mL
- 1 tsp baking powder 5 mL
- 1 tsp baking soda 5 mL
- 1/4 tsp cinnamon 1 mL
- 1/4 tsp salt 1 mL
- 2 large eggs
- 1/4 cup canola oil 60 mL
- 1 Tbsp honey or maple syrup 15 mL
- canola oil cooking spray or extra canola oil for cooking
- 1. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
- 2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
- 3. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.
- 4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
- 5. Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
- 6. Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking rest. Serve with maple syrup and enjoy!