oat buttermilk pancakes
Pancakes are the greatest breakfast food. Who am I kidding, they’re great for any meal - breakfast for dinner is a staple in our house. And these pancakes are particularly great. Oat flour is one of my favorite substitutes for all-purpose flour - it gives a nice depth and density to baked goods. The flavor comes through really well in these pancakes. You can buy oat flour, or easily make your own by grinding a few cups of rolled oats in a food processor until resembling sand. Try out the recipe and let me know what you think!
2.5 cups oat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 eggs, separated
2 tbsp brown sugar or maple syrup
1 tsp vanilla
2-2.5 cups cups buttermilk, as needed
1/4 cup melted (and cooled slightly) butter
1. whisk the dry ingredients (flour, salt, baking powder, baking soda) together in a large bowl
2. in another bowl or large liquid measuring cup, combine the egg yolks, sugar, 2 cups of buttermilk, vanilla, and cooled butter. whisk thoroughly until evenly combined.
3. make a well in the flour and pour in the buttermilk mixture, gently stirring it all together until just barely combined - you don’t want to mix it too much (lumps are good! lumps make fluffy pancakes)
4. whisk in the egg whites until combined, again being careful not to overmix. if the mixture still looks too thick, add a little more buttermilk until it’s the right consistency.
5. heat your pan over medium heat and melt a tbsp of butter or coconut oil
6. using a 1/3 or 1/4 measuring cup (personal preference), pouring the batter into the pan. test one pancake - when air bubbles appear on the top, flip, and cook for another minute or two until the sides are set. eat it. you’ve spent all this time making it, you deserve the first pancake.
7. add more butter or coconut oil to the pan in between batches.
8. serve with honey or maple syrup, and dig in
you don’t have to separate the eggs, but whisking in the whites separately adds another fluffy element to the pancakes
depending on your pan, you may need to adjust between medium and medium-low for heat. just do what looks right - crisp, golden pancakes are the goal.
I’m a firm believer that fruit belongs on top of pancakes, not mixed in. however, if you disagree, you can fold in fruit (or any other mix-in) after the egg whites are whisked in.
I keep pancakes warm in a 200 degree oven until complete and ready to eat. they also freeze well if you want to make a bigger batch.