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
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
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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