PAM (Painter Artist Mom) gave me this pancake recipe many years ago.
She still makes them and eats them regularly.
My kids always loved these oat pancakes. They called them Meemom Pancakes. That’s what they call her. Meemom.
These pancakes are made with oat flour, so they’re good if you have issues with other grains.
And buttermilk, if you have problems with regular milk. Maple syrup is the sugar replacement.
The batter is rather runny.
Carefully pour or spoon it onto the griddle.
These are the oat pancakes on the Bunnies at Breakfast tablescape earlier this week.
To make the shapes, use metal cookie cutters sprayed with vegetable oil spray.
Butter the griddle and place the cookie cutters on top. (I found these cookie cutters at Wal-Mart.)
Spoon batter into each shape.
When the batter separates from the molds, they’re ready to be flipped.
But, first you need to help them thoroughly separate by running a knife around the inner rim.
Sometimes they are easy to separate, and other times they tear slightly.
Regardless, they taste very good.
Here’s your recipe for printing.
- 2 eggs
- 2 cups buttermilk and/or water
- ¼ cup vegetable oil
- 2 cups oat flour
- 2 teaspoons bake powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Whisk eggs, buttermilk, and oil.
- Add flour, baking powder, soda, and salt and whisk until smooth. The batter is very loose and runny.
- Drop onto hot buttered griddle by spoonfuls.
Time saver tip: double the recipe and store in your freezer.
Are you an early riser? Will you get the worm – or the pancakes? Ha!
I’m sharing at Metamorphosis Monday.