Toasted Oat Pancakes
Description
Fluffy, flavorful pancakes made with toasted oats.
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Ingredients
- 1 cup old-fashioned oats
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- ½ teaspoon baking soda
- ¼ teaspoon grated fresh nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
Instructions
- Heat oven to 350ºF.
- Arrange oats in a single layer on a sheet pan. Toast oats in oven until fragrant, 6 minutes; transfer to food processor. Turn oven off and close door to keep warm.
- Meanwhile, whisk together buttermilk, eggs, butter, maple syrup, and vanilla; set aside.
- Process oats until finely ground into a flour; transfer to a bowl. Add all-purpose flour, baking powder, salt, baking soda, nutmeg, cinnamon, and cardamom and whisk to combine; make a well in the dry ingredients.
- Whisk buttermilk mixture into flour mixture just until combined.
- Heat a nonstick skillet or griddle over medium-low heat for 8 minutes. Lightly coat a skillet with butter or oil, then test temperature of pan with a small drop of batter (it should sizzle).
- Spoon ¼ cup batter onto skillet and cook until golden brown and bubbles form and burst on top of pancakes, about 2 minutes. Flip pancakes then cook until golden brown, about 2 minutes more.
- Transfer pancakes to an oven-proof plate or platter and keep warm in oven. Repeat with remaining batter.
Notes
Make these oat pancakes for meal prep: Cook as directed then cool completely on wire racks. Transfer to zipper-lock bags, layering small pieces of wax paper between pancakes, and freeze.
Reheat pancakes: to reheat, simply pop frozen pancakes right into a toaster and toast until heated through and edges start to crisp.
Nutrition
Serving: 4pancakesCalories: 361kcalCarbohydrates: 49gProtein: 12gFat: 12gSaturated Fat: 7gCholesterol: 109mgSodium: 600mgFiber: 2gSugar: 12g
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