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Oatmeal Pancakes

Course Breakfast, Brunch
Cuisine American
Keyword Healthy, Main Course, Pancakes
Servings 4 Servings

Ingredients

  • 1 cup instant or old-fashioned rolled oats, coarsely ground in a food processor or blender.
  • 1 cup all-purpose flour
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups whole or reduced-fat milk
  • ¼ cup neutral flavored oil
  • 1 ½ tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 large eggs

Instructions

  1. In a large bowl, whisk together ground oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  2. In a separate bowl, whisk together milk, oil, vinegar, vanilla, and eggs.
  3. Make a well in the center on the dry ingredients, and slowly add the buttermilk mixture. Gently whisk until just incorporated, with a few lumps remaining. Do not overmix the batter.
  4. Heat a nonstick skillet over medium-high heat. Lightly grease the skillet, and pour batter in ¼ cup increments. Cook for a few minutes, until lightly browned and large bubbles appear. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.