Buttermilk Oatmeal Pancakes (can be gluten-free)
I started making this recipe in the late 70’s. Dan was crazy about buttermilk (I wasn’t), and because we always had some in the fridge, I decided to make buttermilk pancakes. Although the original recipe called for regular flour, I’ve substituted brown or white rice flour with good results. The texture is a bit coarser, but they are delicious.
This recipe is much moister and more flavorful than regular pancakes and the slight acidity from the buttermilk pairs well with a good local maple syrup.
1 c. oatmeal
1 1/2 c. buttermilk
2 eggs, well-beaten
1/3 c. flour or 1/3 white or brown rice flour for gluten free version
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 1/2 tsp. honey
(optional) 1/3 cup crushed walnuts
Mix oatmeal with buttermilk. Let sit for 15 minutes. Add flour, baking powder, baking soda, and salt. Mix thoroughly, but not too much. Add honey and walnuts. Drop on greased griddle.
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