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.
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
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.
* Measure & whisk dry ingredients.
* Measure & whisk wet ingredients.