As you can tell from my last post, I have been into using my oat groats lately. Well not only do oats groats make great rolled oats but they also make a tasty oat flour when milled in a grain mill. Oat flour is much fluffier that any other flour I have used before in the past and it usually takes more flour in a recipe when you are using oat flour. It is good to use variety in the grains you use everyday so they don’t get blah tasting and you get the nutritional benefits that each grain offers.
When ever I use flours that have no gluten, like oat flour, I always mix it with another flour that does have gluten like whole wheat. I took the 100% Whole Wheat Buttermilk Pancake Recipe from twopeasandtheirpod.com, that I love so much, and adjusted it to have the wonderful taste of oat flour. I have adjusted the recipe several times and here is the one that gives best results.
Oat Flour Buttermilk Pancakes Recipe
(photo coming soon)
- 3/4 cup whole wheat flour
- 1/2 cup oat flour
- 1 1/2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 cup + 2 tablespoons buttermilk (or 1 cup water + 4 tablespoons Saco powdered buttermilk)
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- 1 large egg
- In a mixing bowl, mix all dry ingredients.
- In a separate mixing bowl, mix all wet ingredients.
- Pour wet ingredients into dry ingredients and quickly mix.
- Let batter sit for about 4 – 6 minutes to thicken up.
- Pour 1/4 cup batter onto a pre-heated pan set at medium-low.
- Cook each side 45 seconds to 2 minutes. (this varies depending on your stove, pan, and so on…)
These oat flour pancakes are full of flavor that you just can’t get from any other flour but oat flour. I how you enjoy this recipe, my family does. I also always use powdered buttermilk instead of regular buttermilk because I can store it for more than 2 years and it is convenient, the brand I use is Saco Powdered Buttermilk which is found in most grocery stores.