Oatmeal, Buttermilk Pancakes

Oatmeal, Buttermilk Pancakes

Servings: 4
Preparation Time: 45 minutes total

Ingredients:

For Pancakes:

• 1 1/2 cups quick cooking oats
• 1 cup pastry flour or einkorn all-purpose flour
• 1 teaspoon Himalayan Pink Salt
• 1 1/2 teaspoons 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
  
• grass-fed butter

Directions:

Measure the oats into a mixing bowl, and 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, and then stir to mix. Allow batter to rest for 30 minutes. Stir gently.

Cook 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 cook 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, and 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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