5 Ingredients or Fewer

OatmealĀ Pancakes

November  8, 2009
6 Ratings
  • Serves 2
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

What You'll Need
  • 1 cup rolled oats*
  • 2 tablespoons bran
  • 2 tablespoons wheat germ
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk**
  1. Mix dry ingredients.
  2. Add buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
  3. 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!)
  4. Top with your choice: maple syrup, honey, preserves (shown here with blackberry puree).
  5. 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.
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1 Review

Douglas B. December 1, 2014
as described my first panful was mushy and I had to reshape then I got the hang of them and the flipped wonderfully. A Delish savory or sweet morning treat