The oats add a little nutty texture and a feel-good healthy buzz to these pancakes. Make the mixture ahead of time and cook just before serving. You can make your own buttermilk by adding 1 Tbsp of lemon juice or vinegar to a cup of milk.
OAT BUTTERMILK PANCAKES RECIPE
Makes 8
2 cups flour
½ cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar
1 Tbsp lemon zest
2 cups buttermilk
1 tsp vanilla
2 eggs
2 Tbsp butter
Topping
Creme fraiche
2 cups fresh berries
Maple syrup to drizzle
Lemon and sugar
- Into a large bowl place the flour, oats, baking powder, baking soda, sugar and zest.
- In another bowl whisk together the buttermilk, vanilla and eggs. Pour into the dry ingredients and whisk until almost smooth. A few small lumps are fine.
- In a medium-sized frying pan heat a little of the butter. Spoon in a slightly heaped ¼ cup mixture spreading around the pan. Cook for 4 minutes then flip for a further 2 or 3. Adjust the heat as required. Continue to cook the remaining batter.
- Serve the pancakes topped with berries, creme fraiche and a drizzle of maple syrup, or simply lemon and sugar.
