These pancakes taste like oatmeal cookies sans raisins. You could pair them with caramelized apples, or just top with berries and serve with maple syrup.
A word about the batter: you need to soak the oats and buttermilk together for 30 minutes. Do that first before you assemble the rest of the ingredients. The batter will look gloppy and spread quite quickly so do a test run of one pancake before you make multiples, so you know how many will fit on your griddle.
2 cups whole (not quick cooking) oats
2 cups buttermilk
1/2 cup all-purpose flour
1/4 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/4 teaspoons cinnamon
1/4 teaspoon fresh grated nutmeg
2 eggs, lightly beaten
1/4 cup melted butter (plus more to grease griddle)
Stir the oats and buttermilk together in a large mixing bowl. Let soak for 30 minutes.
Mix the flour, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a medium mixing bowl.
After the oats have soaked 30 minutes, stir in flour mixture just to combine, followed by eggs and melted butter. Do not over-mix.
Heat a griddle or skillet over medium-low heat. Brush with butter. Scoop a scant 1/4 cup of batter onto pre-heated griddle.
Cook about 4 to 5 minutes, until bubbles form on top and edges start to dry. (These take longer to cook than plain flour-based pancakes). Flip over and cook about 3 or 4 minutes more. Keep warm in a low oven until all pancakes are cooked.
Keywords: oats, pancakes, oat pancakes