Oatmeal pancakes are a healthy go-to breakfast on lazy weekend mornings.
1-1/3 cups rolled oats
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs, lightly beaten
2 cups buttermilk
Butter for frying
1. In a blender, grind the rolled oats into a fine powder. Combine all dry ingredients in a large mixing bowl.
2. In a medium bowl, whip together eggs and buttermilk.
3. Stir the wet ingredients into the dry ingredients with a few, quick strokes. Better to leave some lumps than to overwork the batter. This makes pancakes tough.
4. Heat a griddle over medium heat until a drop of water skitters across the surface. Brush lightly with butter, then ladle pancake batter onto the griddle in roughly 1/4 cup portions. Cook until the bubbles stop rising from the bottom and the top surface looks slightly dried out - 3 to 4 minutes.
5. Flip the pancakes and cook the opposite side until the center feels lightly set when you press on it - about 2 minutes more. Keep pancakes warm in the oven until all are cooked.
Makes about 16 pancakes. Serve with melted butter and Maple syrup.
Optional: Add fresh blueberries individually when the batter first hits the griddle. Or mix in one cup of well drained, dried fruit after it has softened in orange juice for about 20 minutes to the batter before cooking.
~Recipe adapted from LA Times Food.