Oat Buttermilk Pancakes

6

PREP TIME

15 min

TOTAL TIME

55 min

Makes

8

Oat Buttermilk Pancakes

Photo, Erik Putz.

Buttermilk pancakes get a healthy makeover with the addition of oats and whole-wheat flour.

Ingredients

  • 1 cup whole-wheat flour
  • 1/2 cup quick oats
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tbsp canola oil
  • maple syrup , for serving
  • assorted berries , for serving

Instructions

  • Stir flour with oats, sugar, baking powder, baking soda and salt in a medium bowl.
  • Whisk eggs with buttermilk and oil in a large bowl. Whisk in flour mixture. Set batter aside for 15 min.
  • Heat a large non-stick frying pan over medium-low. Pour 1/3 cup batter into pan. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 3 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes are golden, 1 to 2 more min. (Don’t press or pancakes will become tough.) Transfer to a plate.
  • Repeat with remaining batter, adjusting heat if necessary. Serve pancakes with maple syrup and berries.

Kitchen Tip

  • Reduce cook time by using two non-stick pans at the same time.

Step-by-Step

Photo, Erik Putz.

Step 1

Use a spoon to scoop flour into a measuring cup. Use a knife to scrape off excess, and don’t pack the flour down or you’ll end up with too much.

Nutrition (per serving)

  • Calories
  • 270,
  • Protein
  • 10 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 420 mg.
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