My little ones really enjoy these hearty pancakes hot off the griddle for breakfast. They usually ask for seconds!
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoons canola or vegetable oil
1-1/4 teaspoon vanilla extract
Combine the first seven ingredients in a large bowl. In a small bowl, combine the egg, buttermilk*, oil and vanilla. Stir the egg mixture into the dry ingredients just until moistened.
Spray griddle with cooking spray. When hot, drop batter by 1/4 cupfuls onto griddle. Turn the pancakes when bubbles form on the top. Cook until the second side is golden brown. Serve with maple syrup and butter, if desired. Makes 4 servings.
*If you don’t have buttermilk on hand, just put 1-1/2 tablespoons of vinegar in a measuring cup and add milk to equal 2 cups, as a substitute.