Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an America’s Test Kitchen magazine called “Super Food” recipes, and as usual with their recipes – perfection! Fluffy, tender, flavorful pancakes packed with fiber that tasted great. I’ve used buttermilk and clabbered milk and both work just fine. I find that the pancakes cook more evenly without the blueberries in the batter, so I generally serve the blueberries on the side.
2 cups buttermilk, or clabbered milk (Mix 2 cups of whole milk mixed with 2 tablespoons lemon juice and let rest at room temperature for 5 to 10 minutes to thicken slightly)
1 cup (3 ounces) old fashioned rolled oats
1 ½ cups (4 ½ ounces) oat flour
½ cup unbleached all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
2 large eggs
3 tablespoons oil
3 tablespoons sugar
2 teaspoons vanilla
7 ½ ounces blueberries ( about 1 ½ cups)
- Combine 1 cup of buttermilk and oats in a bowl and let sit at room temperature to soften, about 15 minutes.
- Whisk oat flour, all purpose flour, baking powder, cinnamon, salt and nutmeg in a large bowl. In separate bowl whisk eggs, 3 tablespoons oil, sugar, vanilla and remaining 1 cup of buttermilk until frothy, about 1 minute. Whisk buttermilk-egg mixture into flour mixture, just until smooth. Using rubber spatula, fold in oat-buttermilk mixture.
- Heat 1 teaspoon oil in 12 inch nonstick skillet (or griddle pan) over medium heat until shimmering, 4-5 minutes. Using papertowels, wipe out oil, leaving thin film in skillet. Using ¼-cup dry measuring cup (or large cookie scoop) portion batter into skillet; spread each portion into 4-inch round using back of spoon. Sprinkle each with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2-3 minutes.
- Flip pancakes and cook until second side is golden, 2-3 minutes. Repeat with remaining batter. Serve immediately with maple syrup and butter. Makes about 18 pancakes. (To serve all at once, keep finished pancakes warm in a 200 degree oven on a wire rack set over rimmed baking sheet)