Let’s talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe. They’re a current favorite for reasons I’ll list off below, but let me describe them to you first. We’re talking about oatmeal pancakes, but I think of them as oatmeal porridge pancakes because of the texture you experience as you cut through their golden tops into the crumb. Instead of a traditional crumb, you’ve got what ends up being a leavened porridge. If you prefer a feather-light stack, these aren’t going to be your jam. These are hearty, substantial, and absolutely delicious. They’re also made with 100% whole grain flour, oats, and ground flax. I always get questions about buttermilk substitutions, so I make them with a simple almond “buttermilk” here. They’re pancakes that will work for vegans, and those avoiding dairy as well. I’ll add a couple of technical notes down below, related to ingredients and favorite add-ins, but I typically make them to order on a Saturday or Sunday, and then save any extra batter to use in the next day or two. They’re like 90% as good with leftover batter – which, in my book, is just fine on a Monday morning ;).
A couple notes – you see cornstarch or brown rice flour here to counter-balance some of the moist density you get when cooking or baking with oatmeal or whole grain flours. You can certainly leave it out – but I’m always a bit sorry when I do. Toppings? I tend to skip the syrup with here, but love to dust them with cinnamon sugar. It gives you that crunch and texture before a tender interior (sort of churro-like). Or, if we’re getting extra specific, sometimes I’ll make a big oatmeal pancake and cut it into 4 or 5 long strips. And then when I want to take a bite, I’ll roll one of the strips (cinnamon roll-style), and dunk the end in a bit of sugar. You also cant go wrong with a side of smashed berries.
I mix all sorts of ingredients into the batter from day-to-day, but it’s hard to beat toasted walnuts and blueberries (frozen is a-ok). Grind up a few rose petals with some sugar and use that to sprinkle – there is something magic about the blueberries and rose. Enjoy!
– More Breakfast / Brunch Recipes –
2 1/2 tablespoons ground flax seeds
2 1/4 cups almond milk
1 1/2 teaspoons (apple cider) vinegar
1 1/2 cups / 6 ounces whole wheat pastry flour
1/3 cup / 1 1/2 ounces quick-cooking oatmeal
3 tablespoons cornstarch or rice flour
2 teaspoons baking powder
3 tablespoons natural cane sugar / fine coconut sugar
1/4 teaspoon salt
optional add-ins (recommended!): 1/3 cup toasted, chopped walnuts & 1/3 cup blueberries (frozen ok)
to serve (any/all of the following): bit of cinnamon sugar, or smashed berrries
Combine the ground flax seeds with 1/2 cup of hot water in a small bowl, set aside until it thickens, 5 – 10 minutes.
In a medium bowl combine the almond milk with vinegar, set aside. In a large bowl, combine the flour, oatmeal, cornstarch, baking powder, sugar, and salt. Add the almond milk mixture to the dry ingredients, and then the flax mixture. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat a well-seasoned cast iron to medium heat. If a drop of water dropped onto the pan starts to dance, you’re in the ballpark. Rub the pan with a hint of oil, if needed, and pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a sprinkling of sugar, or smashed berries.
Makes about 12 large pancakes, or dozens of silver-dollars – enough to feed a small crowd.
Prep time: 10 min –
Cook time: 5 min