Whole Wheat Oat Pancakes

Original Recipe HERE

I had some buttermilk in the fridge for a meal I'd planned to make.  But I didn't save the link in my "This Week" folder, so I couldn't remember for the life of me what the buttermilk's intended purpose was.  So pancakes it was.

These were really good.  I like that they aren't loaded with butter or sugar, and they have plenty of whole wheat flour and oats.  I used fat-free buttermilk, so while I de-healtified them by drowning them in butter and syrup, I didn't feel quite so guilty as I might've.  The texture is really moist on the inside, which I'm assuming is due to letting the oats soak in buttermilk.

The original recipe says it makes 4 individual pancakes, which wouldn't be nearly enough for us.  So I doubled the recipe and got 18 to 20 medium-sized ones.  We kept them in the fridge and finished them up over the next two days (I was too lazy to freeze them, and I welcomed the opportunity to get out of my cereal-every-morning rut).  Some prep work can be done the night before (like mixing the dry ingredients), thus making the creation of a "real" breakfast (instead of just bowls of the aforementioned cereal) seem more do-able.

Ingredients

3/4 cup quick-cooking oats

1 1/2 cups plus 2 tablespoons 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

2 Tablespoons unsalted butter, melted

1 Tablespoon packed brown sugar

oil

Directions

1) Soak oats in 3/4 cup buttermilk for 10 minutes.

2) Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in large bowl.

3) Whisk egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture together.  Pour into dry ingredients and stir until just combined.

4) Heat skillet over medium heat until hot and lightly brush with oil. Pour 1/4 cup batter per pancake onto skillet 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.

Notes: The original says you can serve it with sliced bananas, which I'll try.

Kid Participation:

* Measure & whisk dry ingredients.

* Measure & whisk wet ingredients.