Pancakes are great because you can whip them together in one bowl- for quick and easy cleanup, and you can cook them in minutes- for all those growling bellies.
I really like this recipe because, like My Favorite Pancake Recipe, you still get the health benefits of oats and wheat flour in the pancake, and then an added surprise of little bursts of orange that are just enough to brighten up the flavor. Top with a little buttery maple syrup and you’ll enjoy very bite!
- 2 eggs
- 1 1/4 cups good quality, whole buttermilk. (or milk, but decrease to 1 cup)
- 2- 3 Tbs pure maple syrup
- 1- 2 tsp. pure vanilla extract
- 1/2-1tsp. fresh orange zest
- 3/4 cups white-wheat flour
- 3/4 cup ground oats (start with old fashioned oats- instructions, below)
- 1/2 tsp salt
- 2 teaspoons baking powder
Add the eggs and buttermilk to a bowl. Mix together until light and fluffy. Add the maple syrup, vanilla, and orange zest.
For the ground oats- you will want to add some whole oats to a food processor let it run until the oats are very fine. They don’t have to be powdery and flour-like, just very fine. You’ll want to end up with 3/4 cup. (or if you have extra, seal it in a bag or air-tight container and save for future use)
Add these and the other dry ingredients to the wet mixture. Stir until combined.
Allow the better to sit for a few minutes, to thicken.
Heat your griddle or skillet, grease with butter, if desired. Pour on the batter. Flip the pancakes when the bottoms are starting to brown. Cook on the other side until it is also lightly brown.
For a slightly richer maple syrup, while the pancakes are being made, pour the syrup into a small saucepan and add a couple Tbs. of butter. Turn the heat onto low, to allow the syrup to warm up and the butter to melt into the syrup.
1 batch makes approx. 8-10 pancakes