Are you a breakfast for dinner kind of person? I would happily eat breakfast for dinner many times a week. When I used to visit my grandmother she would make me the best pancakes, which I swear were at least an inch thick. They were so light and fluffy and might have just started my love affair with breakfast (or brinner, you know what I mean). Pancakes are a regular weeknight and Sunday morning meal around here because they’re so fast and so comforting at the same time. I never hear complaints when pancakes are being served. My husband is the pancake flipper in this house so I often make the batter and leave the rest up to him. I’m too impatient it seems (he calls me Ram Jam Renee), and tend to flip too early, leaving a gooey middle sometimes.
I had started to notice a while ago, that the boys would eat 6-8 pancakes at a meal. My regular all purpose flour recipe never seemed to fill them up (actually nothing fills them up these days it seems). So I started substituting some homemade oat flour for the regular flour in there. They could barely tell that something was different and seemed to be more content with less. Oats and oat flour, even in this small substitution, still add health benefits. They keep blood sugars stable for longer and are one of the only grains that have high amounts of both soluble and insoluble fiber. So in a way, I’ve upgraded our weekly pancakes to be just a wee bit healthier.
This recipe is so versatile too. We’ve added fresh berries to this batter many times, as well as chocolate chips (ahem, of course only on the most special of occasions). They reheat beautifully and even freeze well for a quick snack. The oat flour adds just a very subtle nutty flavor to the recipe. And since we live near a sugar bush, using pure maple syrup on top is always a must.
I’m pretty okay with our regular BFD meals. Breakfast has forever been my favourite meal of the day so it’s win win when I can have it twice! I never have to worry about taking anything out of the freezer before work and I always have the ingredients for pancakes on hand.
I’m wondering too, if all the feel good feelings I get from pancakes has to do with the way they make a Monday night feel more like a Sunday morning?! Just a thought.
Happy weekend friends,
A recipe for homemade fluffy buttermilk pancakes that have oat flour in them. Serve them with real maple syrup and fresh fruit!
- 1 cup all purpose flour
- 1/2 cup oat flour
- 1 tbsp. sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 3 tbsp. canola oil
- In a large bowl mix together the flour, oat flour, baking soda, baking powder and salt; set aside.
- In a small bowl whisk the egg, buttermilk and oil. Add the liquid to the flour mixture and whisk just until combined. Add more buttermilk to thin if necessary.
- Heat a non-stick griddle or fry pan over medium-low heat. Add the pancake batter using a 1/2 cup measure. Cook the pancakes until you see bubbles all across the top and the edges look somewhat dry and cooked. Flip over and brown the other side.
- Remove the pancakes to a plate and cover to keep warm. Serve immediately once all pancakes are ready, with maple syrup and fresh fruit..