Sunday morning the newspaper, waffles, pancakes or even eggs and bacon what could be better? We have made these plenty of times before each time the memory never lets us down. With this much oatmeal, you can expect it to be pretty hardy. Two of these fills me up for most of the morning but I cheat and have a third they are just so good. I caught Lyn sneaking another this morning, at least she did not put pepper on them she is a pepper head after all. You can cook the entire batch then freeze them, separated by parchment or wax paper and warm one for a quick breakfast of breakfast for supper.
- 8 Tbsp. powdered buttermilk and 2 cups water or milk you can substitute with 2 cups real buttermilk
- 1 ¾ cups quick-cooking rolled oats
- ½ cup oat flour
- 2 large eggs, beaten
- ¼ cup light olive oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon salt
Warm maple pancake syrup
- 1 cup pure maple syrup
- ¼ to ½ cup frozen blueberries.
- Chopped walnuts
Mix together all ingredients in a blender let stand in frig for a short while or if hunger plow ahead.
Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Pour about a ¼ cup for each pancake onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200° oven until ready to serve.
To make the warm pancake syrup, combine the blueberries in a small saucepan or microwave-proof bowl. Heat
Serve immediately top with chopped walnuts.
Makes 6-12 pancakes
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