Author Notes: Mom used to stealthily try to make us eat all kinds of healthy things (tofu banana pie, brewer's yeast milkshakes, liver meatloaf) and usually we hated it (sorry Mom!), but these pancakes I still crave! —QueenOfGreen
cup rolled oats*
tablespoons wheat germ
teaspoon baking soda
- Mix dry ingredients.
- Add buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
- Brown pancakes in a hot buttered skillet. (They can be a little difficult to flip the first time, but if they break just shmoosh them back together! Don't worry, they'll still form a pancake in the end!)
- Top with your choice: maple syrup, honey, preserves (shown here with blackberry puree).
- NOTES: *Quick or regular both work - regular oats makes for a heavier, chewier pancake, while quick oats soaks in the buttermilk more easily, making it easier to form. **If you haven't any buttermilk, put 2 tsp. white vinegar in a liquid measuring cup, fill with milk to 2/3 cup, let sit 5 minutes.
- This recipe was entered in the contest for Your Best Pancakes