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So here’s how you fill two boys up on pancakes…add oats! Oatmeal and pancakes rolled into one, what’s not to love?! This is the perfect recipe for a Saturday morning pancake throw-down.
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, someone mentioned how beautiful these turn out and asked what pan I use. It’s a raw cast iron griddle (affiliate) that we got online for about $15.
Hope your family “flips” for these hearty pancakes!
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 (affiliate) and enjoy!