Oatmeal Pancakes
Barely adapted from Cooking in Season (thanks, Alissa!) These were a nice alternative to regular pancakes and it's a good way to use up milk that's languishing in the fridge. And it's low-fat to boot.
2 C rolled (old fashioned) oats
2 C buttermilk or plain yogurt (I used skim milk and added a glug or two of vinegar to sour it)
2 eggs lightly beaten
2 T canola oil
1/2 C flour (I used whole wheat pastry flour and AP flour)
2 T sugar
1 t baking powder
1 t baking soda
1/2 t cinnamon (I used a smidge more than that)
1/4 t salt
The night before, mix together the milk and oats and put in the fridge. While you're at it, mix together the dry ingredients. In the morning, preheat your griddle and whisk together the eggs and oil and add to the oat mixture. Stir in the dry ingredients and make your pancakes. I served mine with chunky apple butter but served with butter and syrup would be tasty as well. Serves 3-4.
2 C rolled (old fashioned) oats
2 C buttermilk or plain yogurt (I used skim milk and added a glug or two of vinegar to sour it)
2 eggs lightly beaten
2 T canola oil
1/2 C flour (I used whole wheat pastry flour and AP flour)
2 T sugar
1 t baking powder
1 t baking soda
1/2 t cinnamon (I used a smidge more than that)
1/4 t salt
The night before, mix together the milk and oats and put in the fridge. While you're at it, mix together the dry ingredients. In the morning, preheat your griddle and whisk together the eggs and oil and add to the oat mixture. Stir in the dry ingredients and make your pancakes. I served mine with chunky apple butter but served with butter and syrup would be tasty as well. Serves 3-4.
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