Oat-Buttermilk Pancakes
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About
In trying to find lighter, healthier versions of the food I love, I have incorporated more whole grains. Unfortunately, a little goes a long way and too much can dry things out. When I first heard of whole wheat pastry flour, I was told it doesn't have to be blended with white flour at all. So, I tried it out with this recipe.
I was expecting them to be dense, heavy, maybe even gritty. They were none of those things! These cakes have a nice creamy flavor, a little sweetness and are wonderfully satisfying.
I topped the cakes with real maple syrup...yes, I said real maple syrup. I've gone back and forth on this for some time. There are low-calorie versions of syrup, but they tend to be processed with all kinds of chemicals, and taste nowhere near as good. In the end, I decided the flavor, in small amounts was worth the calories.
And from the way they devoured them, I think Nancy and Quinn agree.