Whole-wheat oatmeal pancakes from Gourmet Magazine, February 2008 (page 132)

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Notes about this recipe

  • GiselleMarie on November 03, 2019

    These pancakes were delicious! I happened to have quick-cooking oats and I appreciated the 10-minute soak in buttermilk. In the future, if I have only old-fashioned or steel cut oats in my cupboard (which is likely), I’ll soak them in buttermilk overnight. The directions say to top the pancakes with sliced bananas, which I did. I used real maple syrup to which I added fresh raspberries, a recipe I learned from Food Network Magazine, January/February 2011, p. 50. The combination of the light pancakes with bananas, raspberries, and maple was outstanding!

  • Rutabaga on April 25, 2015

    While I love Orangette's oatmeal pancake recipe, this is a good option to make on the fly if you have quick-cooking oats and didn't have the foresight to soak rolled oats overnight. It also wins the healthy pancake award - oats and whole wheat flour, and only two tablespoons of butter in the batter. The cinnamon and nutmeg are a nice, lightly fragrant touch. If you are hungry, this recipe probably only makes enough for three, not four. Double it if in doubt, and enjoy any leftovers the next morning.

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