Okay, I made these extra tasty by putting peaches w/ juice on top. Perfect!
I rendered the Whole Wheat Oatmeal Pancake recipe from Our Kitchen Sink. Fantastic.
Note: I did add just a tad bit more buttermilk to make the batter a little thinner. Also, you might soak your oatmeal 30 minutes or even over night. It’s a thicker batter. But, highly tasty! Enjoy!
Also, they freeze real nice. Just pull it out and heat in microwave 30 seconds. Yummy! I brought mine to work.
Whole Wheat Oatmeal Pancakes
3/4 cup quick-cooking oats
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar
Accompaniment: sliced bananas (but canned peaches in their juice is superb!)
Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)
Thank you, Our Kitchen Sink for the yummy recipe.
Yeild: 12 pancakes
Photo source: flickr