SchoolFamily Recipes Food Allergies Peanut-free Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

Though pancakes taste best fresh from the griddle, they can be frozen, thawed, reheated, and enjoyed at a later time. To freeze, place cooled pancakes between layers of wax paper, then wrap in aluminum foil or a plastic freezer bag. To enjoy, remove from freezer and let thaw (or defrost in microwave). Reheat briefly in a toaster oven, a cool oven (200 F.), or heat for a few seconds in the microwave.

Oatmeal Buttermilk Pancakes
3.0/5 rating (6 votes)

Ingredients

  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup oatmeal
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • 1 1/4 cups all purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Combine buttermilk, oats, and vanilla; let mixture stand for 10 minutes, stirring occasionally. Stir in oil and egg.
  2. Combine flour, brown sugar, baking soda, and salt in a large bowl. Add oat mixture to flour mixture, stirring until smooth.
  3. Spoon 1/3 cup of batter onto a hot, nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
  4. Serve at once with butter and maple syrup.

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