A healthy, satisfying breakfast option!
For me, pancakes have always been one of those breakfasts that taste great, but are rarely wholesome enough to keep me full all morning. Maybe I were able to eat a huge stack, say 8 or 10, it might be a different story, but I’m always a 3 or 4 pancakes at the most person. I’ve tried making oatmeal pancakes in the past but found they were a little too dense and chewy for my liking. A ‘eureka’ moment the other day after a friend asked me for a gluten-free pancake recipe made me load up my blender with ingredients and the resulting batter cooked up as light and fluffy as could be, despite having a generous measure of quick cooking rolled oats inside. I think I’ve found my ‘forever’ pancake recipe!
- 3/4 cup (185 mL) oat flour (or all-purpose flour)
- 3/4 cup (185 mL) quick cooking (not instant) oats*
- 2 tablespoons (30 mL) white sugar
- 1 1/2 teaspoons (7.5 mL) baking powder
- 1 teaspoon (5 mL) baking soda
- 1/2 teaspoon (2.5 mL) salt
- 1 cup (250 mL) buttermilk**
- 2 eggs
- 1 teaspoon (5 mL) vanilla extract
- 3 tablespoons (45 mL) melted butter
*To make oat flour, simply pulse rolled oats in a blender or food processor until they are the consistency of whole wheat flour.
**To make buttermilk, combine 1 cup (250 mL) of room-temperature milk (heat gently in microwave to speed things up) with 1 tablespoon (15 mL) of white vinegar or lemon juice. Stir and let sit for 2 minutes.
- Put all dry ingredients in a blender or food processor.
- In a large glass measure (or a bowl), combine buttermilk, eggs, vanilla and melted butter.
- Add liquids to dry ingredients then pulse in blender or food processor for 1 – 2 minutes until smooth and evenly blended.
- Use about 1/4 cup (60 mL) of batter per each pancake.
- Cook pancakes in a lightly oiled skillet on medium-high heat (or on a griddle) for about 2 – 3 minutes per side.
- Serve with fresh fruit and maple syrup.
Makes 12 – 14 four-inch pancakes.