Servings: about 12–24 pancakes
Preparation Time: 15 minutes
Ingredients:
The day before:
- 2 cups rolled oats
- 1/2 cup whole wheat pastry flour
- 3 cups buttermilk
The next day add:
- 3 eggs, well beaten
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2-4 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon coconut oil, melted
- 1–2 tablespoons raw honey
- 3/4 cup raisins, chopped finely (if desired)
- extra coconut oil for the griddle
Directions:
The day before:
Put oats and flour into a large bowl and add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.
The next day:
Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey, and raisins.
Heat a flat iron surface (griddle or large pan) to medium-high heat. Oil the pan with coconut oil, making sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2–3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.
Remember that cooking the second side takes a shorter time than the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Dress up your pancakes with butter, maple syrup, or honey and your choice of fruit, if desired.
Recipe and photo submitted by Marillyn, Bloomingdale, IL.
