by Anne Carter
New Recipe
Course: Breakfast, Brunch Cuisine: American Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories: 285kcal Author: Anne Carter
– Mixing Bowl – Whisk – Measuring Cups – Non-stick skillet – Spatula – Cooking spray
– 3 cups old-fashioned rolled oats – 1/2 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon ground cinnamon optional – 1/4 teaspoon salt – 2 large eggs – 1 1/2 to 2 cups buttermilk – 2 tablespoons vegetable oil or melted butter
– Set aside 1/2 cup oats. Grind the rest until coarse in a food processor. – Add baking powder, baking soda, cinnamon (optional), salt, eggs, 1 1/2 cups buttermilk, oil or melted butter, honey, and vanilla to the processor. Blend well.
– Pour batter into a bowl, stir in reserved oats. Let sit for 5-10 mins to thicken. Add more buttermilk if too thick. – Heat skillet with oil on medium until water sizzles. Reduce to medium-low heat.
- Ladle 1/3 cup batter onto skillet, spread into 4-inch circles. Cook for 2-3 mins until bubbles form, then flip and cook 2 more mins until golden brown. – Serve hot with butter, fruit, and syrup. Keep warm in oven if making a lot. Enjoy!