Nothing takes the chill out of a November morning like a hot, hearty breakfast. Either oatmeal or pancakes does the trick, so why not combine them to intensify the rib-sticking effect? Aside from the energy they provide, Oat Pancakes are a healthy — not to mention economical — alternative to the processed pancake mixes on the market. And they can be made on the fly: Combine the dry mix, stash it away and you'll be ready whenever the kids have a hankering for some hotcakes.
Oat Pancakes
1½ cups rolled oats
(quick cooking or old fashioned)
1 cup all-purpose flour (or a combination of all-purpose and whole wheat flour)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon brown sugar
2 eggs
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
- In a large bowl, combine the oats, flour, baking soda, cinnamon, salt and brown sugar.
- In another bowl, whisk together the eggs, buttermilk and vegetable oil. Add this wet mixture to the dry ingredients, stirring until just combined. (Do not overmix; the batter will be a bit lumpy and that's OK.)
- Using a -cup measure, scoop batter and pour onto a hot, lightly greased griddle or skillet.
- Flip the cakes when bubbles form on top and the edges appear dry, after about 2 minutes.
- Cook until the second side is golden brown, about another minute.
