In a rare moment of creativity brought on by a near empty flour bucket, I recently scooped some old fashioned oatmeal into my trusty KitchenAid blender and gave it a whirrrrr. Oatmeal flour!
While they aren’t quite as fluffy as regular buttermilk pancakes, this fruity, low sugar version is oh, so tasty! I’ve decided to keep a little “oatmeal flour” on hand to add to pancakes and waffles more often.
Fruity Oatmeal Pancakes
- 1 cup flour (I prefer white whole wheat or unbleached for this recipe)
- 1 cup oatmeal “flour”
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons melted butter
- 2 eggs
- 2 cups buttermilk
- ½ – 1 cup chopped soft fruit (peaches, strawberries, blueberries)
In a large bowl, combine flour, oatmeal “flour”, baking powder, baking soda, and salt.
In a small bowl, beat eggs. Whisk in melted butter and buttermilk. Add to dry ingredients. Mix just until moistened. Let sit for 5 minutes. Fold in fruit.
Pour 1/3 cup batter on a hot (medium heat) buttered skillet. Flip when bubbles form.
Do you serve pancakes with fruit, or does your family prefer old-fashioned syrup?