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| Oatmeal Buttermilk Pancakes Recipe |
| photo by recipe author |
Servings: 4
Preparation Time: 45 minutes total
For Pancakes:
- 1 1/2 cups quick cooking oats
- 1 cup organic
pastry flour or
Einkorn all purpose flour - 1 teaspoon
Himalayan pink salt - 1 1/2 teaspoons organic
whole cane sugar - 1 teaspoon baking soda
- 1/2 teaspoon
cinnamon - 2
pastured eggs, lightly beaten - 1/4 cup melted
Gold Label Coconut Oil - 2 cups buttermilk (I use buttermilk left from making raw butter)
- 1 teaspoon
vanilla extract
For Serving:
Pure maple syrup
Pastured butter
Measure the oats into a mixing bowl then sift the remaining dry ingredients into the bowl over the oats. Stir lightly to mix. Add the beaten eggs, melted coconut oil, vanilla extract, and buttermilk, then stir to mix. Allow batter to rest for 30 minutes. Stir gently.
Bake pancakes on a heated griddle greased with coconut oil or, for an additional layer of flavor, with pastured bacon fat. Cook until the bubbles that rise to the surface begin to break and edges begin to dry (about 3 minutes). Flip and bake another minute or so on the second side.
Serve with pastured butter and pure maple syrup.
This recipe can be mixed up the night before, refrigerated, then cooked in the morning. If there are leftovers, they freeze well between layers of wax paper. Reheat in toaster oven.
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