So here is how you fill three boys up on pancakes…you add oats. Then it’s like oatmeal and pancakes all rolled into one. The perfect recipe for a true pancake throw-down on a Saturday morning.
When you whip these up, the batter is unusually thick. Don’t be alarmed! Just cook them low and slow or even smash them down a bit with a spatula to make sure the inside gets cooked.
On Instagram I was complimented on how beautiful these turn out and was asked what pan I use. It’s a raw cast iron griddle that we got online for about $15.
Dairy-Free Buttermilk Oat Pancakes
1 cup quick-cooking oats
1 cup dairy-free milk + 1 Tb lemon juice or vinegar (set for 5 minutes) = BUTTERMILK
1 cup dairy-free milk
2 Tb ground flax + 6 Tb water (combine and let sit 5 minutes) or 2 eggs
2 tablespoon canola or coconut oil
4 tablespoons brown sugar, packed or maple syrup
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1 cup whole wheat flour
1 cup white flour
Make flax egg and let sit 5 minutes.
Combine the oats, buttermilk, and milk. Set aside.
In a separate bowl, beat the egg and oil and mix well.
To the egg and oil, add the sugar, salt, cinnamon, baking powder, and baking soda. Stir until mixed.
Add in oat & milk mixture along with the flour.
Stir just until moistened.
Cook up these hearty pancakes on a hot griddle and enjoy!
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