Tuesday, July 9, 2013

Oatmeal Buttermilk Pancakes with flax

Both pancakes and oatmeal are favorites breakfast foods in my home.  We like to try different toppings and mix-ins for each.  So, to have the two combined was perfect in my book.  These pancakes take a little planning ahead, but not much, and they are definitely worth the forethought. 


My daughter is a nursing mother so one of the things I wanted to do with these pancakes was include 3 ingredients that are supposed to help a nursing mother produce more milk; oats, flax seeds, and nutritional yeast.  For those of us that are not nursing (those days are LONG gone!) they are just full of flavor and nutrients.

Oatmeal Buttermilk Pancakes with flax

2 cups old fashioned rolled oats
1/2 cup all purpose flour /  whole wheat pastry flour / Gluten free baking mix
1/4 cup sugar
2 Tablespoons flax seeds, ground
2 Tablespoons nutritional yeast (optional)
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups buttermilk (See notes for vegan option)
2 large eggs (See notes for vegan option)
1/4 cup butter, melted (See note for vegan option)
2 teaspoons vanilla extract
oil (vegetable or canola work well)
1/4 cup milk (added just before cooking)

In a medium bowl combine the oats, flour, sugar, ground flax seeds, nutritional yeast (if using), baking soda, baking powder, and salt.

In a second bowl whisk together the buttermilk, eggs, melted butter, and vanilla extract.  Pour into the dry ingredients and stir until completely combined.  There may be some small lumps.  Cover the batter with plastic wrap or lid and place in refrigerator for about 8 hours (overnight works well).

When ready to prepare pancakes, remove batter from refrigerator and  stir in the 1/4 cup of milk.  The batter will be thick. 

Heat a skillet or griddle over medium low heat and add about 2-3 Tablespoons of oil.  Drop about batter a 1/4 cup of batter into the hot skillet for each pancake.  Cook on the first side until the bottoms are medium golden brown and bubbles form on top (about 2 minutes).  Flip pancakes and cook until medium golden brown on second side.  Add oil as needed while cooking pancakes.

   
Notes:

If you are wanting to make these vegan the following substitutions can be made:

Eggs can be replaced with 1/4 cup of mashed banana for each egg.

Buttermilk can be replaced by using 1 cup of soy milk mixed with 1 Tablespoon of white vinegar (per cup of buttermilk) and allowed to sit for at least 5 minutes.  For the 2 1/2 cups of buttermilk needed for this recipe you would use 2-1/2 cups soy milk with 2 Tablespoons plus 1 1/2 teaspoons white vinegar.
 


The butter may be replaced by using an equal amount of canola oil or applesauce.