Ingredients:

  • 1 cup (90g) rolled oats
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups (300ml) buttermilk
  • 2 large eggs
  • 2 tablespoons (30ml) melted unsalted butter or coconut oil
  • 1 teaspoon vanilla extract

Instructions:

  1. In a bowl, whisk together eggs, buttermilk, melted butter, and vanilla until well combined.
  2. For a finer oat texture, briefly blend oats in a blender until slightly powdered; leave whole for a rustic feel.
  3. In a large bowl, whisk together oats, flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. Pour wet ingredients into dry ingredients. Gently fold until just combined; batter should be slightly lumpy.
  5. Let batter sit for 5 minutes to hydrate the oats and thicken.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
  7. Pour 1/4 cup (60ml) batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden and cooked through.
  8. Stack pancakes on a plate, add your favorite toppings, and enjoy!