Oatmeal Pancakes

source	Penzeys
categories	bread
yield	24 Pancakes
prep time	15 minutes
total time

INGREDIENTS

¾ cup oat flour (to make this grind 1 cup whole oats (not instant) in a food processor or spice grinder).

1 cup all purpose flour

2 TB sugar

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp cinnamon

pinch freshly grated nutmeg

¾ tsp kosher flake salt

3 TB butter, melted and cooled slightly

1 ¼ cup buttermilk

1 cup cooked oatmeal (bring 2 cup water, 1 cup rolled oats and pinch boil and simmer on low for 5 minutes. Let cool.)

1 TB honey

2 Lrg eggs

¼ cup finely chopped pecans

INSTRUCTIONS

1. Mix together the oat flour, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

2. In a smaller bowl, stir the melted butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined.

3. Gently fold the wet ingredients tnto the dry ingredients only until combined. fold in the pecans. Do not over mix-the batter does not have a uniform appearance.

4. Heat a griddle over medium-high until water sizzles when dripped onto the pan. Lightly coat pan with 1 tsp butter ( I use a small amt. of oil spread around with a paper towel folded into a small square).

5. Drop batter into the pan in ¼ cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is a dark golden-brown, about 5 minutes

NOTES

Note: the recipe calls for additional butter as needed. To be a little healthier I wipe the griddle with the oiled paper towel. This clears crumbs and adds a fine layer of oil for the next round of pancakes. If needed the pancakes can be kept warm in a 200�° oven until all are finished.

NUTRITION