Serves: 4

Prep: 30 min


● ¾ cup rolled oats ● 1½ cups plus 2 tablespoons buttermilk (see Ann’s Tips) ● ¾ cup whole wheat pastry flour ● 1½ teaspoon baking powder ● ¾ teaspoon baking soda ● ½ teaspoon freshly grated nutmeg ● ¼ teaspoon salt ● 1 large egg ● 2 tablespoon melted butter or grape seed oil ● 1 tablespoon brown sugar ● 1 tablespoon grape seed oil or butter, for pan


1. Soak the oats in 1 cup of buttermilk for at least 10 minutes. 2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, nutmeg, and salt. 3. Make a well in the center and add in the eggs, melted butter or grapeseed oil, brown sugar, remaining buttermilk and the soaked oats. Mix well. 4. Heat a lightly oiled skillet or griddle over medium heat. Using a ¼ cup measure, spoon the batter onto the skillet. Do not crowd the pan. Cook for 1½ to 2 minutes on each side. If not serving immediately, keep the pancakes warm in a 200 degree oven.

Nutritional Info:

Special Diets:

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