You know those ingredients that you don't normally find in your refrigerator, the ones you purchase only for that one specific recipe, like buttermilk? Well, this is a great recipe to use up that buttermilk you have in your fridge. Even better, it's adapted from one of Moosewood's healthy recipes; it's good for you, using whole wheat flour and rolled oats. These pancakes also freeze well, so you've got a quick and healthy breakfast to pop in the toaster oven.
We were surprised by how much we actually liked these pancakes. I don't know about your household, but we don't usually use oats and wheat flour in pancakes around here. So, we were very pleasantly surprised by the perfect texture of these pancakes (light, but slightly crispy on the outside), and the slightly nutty flavor. One recommendation would be to make sure you grind your oats up well so that the texture of the pancake is uniform.
Honestly, after tasting how yummy healthy pancakes can be, we'll never go back to white flour pancakes again.
Whole Grain Pancakes
adapted from Moosewood Restaurant Cooking for Health
about 8 large pancakes
1. Grind oats in processor until they have a fine cornmeal consistency. Mix with flour, salt, baking soda, baking powder.
2. In a separate bowl, mix eggs, buttermilk, oil, and water. Then, mix with dry ingredients until just combined.
3. Warm a nonstick skillet on medium-high heat. Pour on about 1/4 cup of batter for each pancake and cook until bubbles appear on top. Flip over and cook on other side until golden brown. If it starts browning too quickly, just turn heat down a tiny bit. Add a little water to thin the batter if it starts to thicken too much as you're cooking.
4. Enjoy with maple syrup or the topping of your choice. Or, cool down and put into a freezer safe bag to eat later.