Recipe of the Month! Cinnamon Oatmeal Pancakes!
Oatmeal makes a great base for these hearty, chewy pancakes, which are lighter in texture than they sound. Kids always love pancakes and these are healthier than most, with fiber and protein.
INGREDIENTS
2 cups rolled oats 500 mL
2 1/2 cups buttermilk, divided 625 mL
1/2 cup whole wheat flour or oat flour 125 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1/4 tsp cinnamon 1 mL
1/4 tsp salt 1 mL
2 large eggs
1/4 cup canola oil 60 mL
1 Tbsp honey or maple syrup 15 mL
canola oil cooking spray or extra canola oil for cooking
INSTRUCTIONS
1. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
3. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.
4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.
5. Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
6. Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking rest. Serve with maple syrup and enjoy!