Oatmeal Pancakes


YIELDS: 16 Silver-dollar sized

Scotland


INGREDIENTS


Batter - Dry Ingredients​

  • ½ cup whole-wheat flour

  • ½ tsp baking soda

  • 1 tsp baking powder

Batter - Wet Ingredients

  • ¼ tsp salt

  • 1 egg

  • 2 Tbsp oil

  • 2 Tbsp sugar

Buttermilk & Oat Mixture

  • 1 cup milk*

  • 2 Tbsp vinegar*

  • ½ cup Quick Oats


DIRECTIONS

  1. Make Buttermilk* by mixing 2 Tbsp vinegar into 1 cup milk. Add quick oats to the buttermilk mixture. Stir a few times and then set aside for 5 minutes to thicken.

  2. In a bowl, mix dry ingredients together.

  3. In a separate bowl, mix wet ingredients together.

  4. Add dry ingredients to wet ingredients and mix gently just until all ingredients are blended. Do not over-mix! Let finished batter sit for 1-2 minutes.

  5. Heat skillet over a medium flame and lightly oil. Ladle ⅛ cup portions of batter onto skillet.

  6. Cook pancakes on one side until golden brown, then flip and repeat on opposite side.

  7. Serve with toppings of choice. Try out our Apple Compote (pictured), Strawberry Compote, or Caramelized Banana Compote! Enjoy!


Oatmeal Pancakes
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