What a great time of year this is – you know Spring is just around the corner…the fresh strawberries are hitting the shelves at the grocery store, and I am eating them up.
Bought three packages of strawberries yesterday, so we just had to make our tried and true “Another Way to Get Your Oats” Pancakes from Health Magazine from way back in March 2001. Since there was buttermilk in the ‘fridge from some muffins earlier this week, it seemed rather serendipitous that we mix these right up.
Having to soak the oats and buttermilk for 20 minutes works out perfectly, since that is just enough time to take your morning shower, get the hair dried, and start the day with a yummy breakfast.
We always add some ground flaxseed, a dash of cinnamon, a little wheat germ, a mashed banana…then once they are cooked, perfect with a dollop of Greek yogurt and berries on top!
We’ve never tried this with steel-cut oats, so let us know if you do. Spring is offering her bounty, so far be it from us to turn down those strawberries 🙂
“Another Way to Get Your Oats” Pancakes
1 and 1/2 c. rolled oat ***
2 c. low-fat buttermilk
1 tsp. vanilla extract
2 Tbls. brown sugar or maple syrup
3 Tbls. canola oil
1/2 tsp. salt
1/2 c. flour (we use a combo of whole wheat, buckwheat, and white wheat flour)
1/4 tsp. grated nutmeg
1/2 tsp. baking soda
In a large bowl, stir together oats & buttermilk. Let stand for 20 minutes. Beat together eggs with vanilla, sugar, and oil; stir into soaked oats. Combine remaining dry ingredients and add to oat mixture.
For each pancake, drop 1/4 c. batter onto a heated griddle (this is where we add the berries on top of the batter) and cook over medium-low heat until tops are covered with holes. Flip, and cook other side. (Because of the moisture of the batter, cook them slowly – or the insides will be mushy and not cooked enough.)
Makes 14 4-inch pancakes.
*** TO USE STEEL CUT OATS: Combine the oats & buttermilk and soak in ‘fridge overnight. The next morning, proceed with the above recipe.