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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.7
  • Total Fat: 13.2 g
  • Cholesterol: 85.7 mg
  • Sodium: 483.2 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Oat Pancakes calories by ingredient
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Oat Pancakes



Introduction

The toasted oats add a deep nutty flavor. Just a touch of syrup and these are perfect.

Toast 4 1/2 cups of rolled oats to process into 1 1/2 cups of oatmeal flour. I do a entire container of oats at a time and use the flour in place of white flour in many recipes.
The toasted oats add a deep nutty flavor. Just a touch of syrup and these are perfect.

Toast 4 1/2 cups of rolled oats to process into 1 1/2 cups of oatmeal flour. I do a entire container of oats at a time and use the flour in place of white flour in many recipes.

Number of Servings: 6

Ingredients

    1 1/2 cup oatmeal flour
    1/2 cup all-purpose flour
    1/2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon kosher salt
    2 teaspoon sugar
    2 eggs
    2 cups buttermilk
    4 tablespoons melted butter

Directions

Toast oatmeal in an oven, toaster oven, or skillet until golden. Process into a flour in a food processor.

Mix all the dry ingredients together.
Whisk all the wet ingredients together in a separate bowl.
Combine wet and dry and whisk just until combined.
You may need to adjust the thickness by adding milk.

Let mix rest for at least 5 minutes (longer is better, even overnight) Heat griddle to 350 and ladle pancakes out. Flip when the bubbles form and the edges set. Cook another 1-2 minutes.

Makes a 12 pancakes.

Number of Servings: 6







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