Servings: 6-10 servings servings Prep: 10 min Cook: 5 min

These amazingly delicious pancakes are perfect for breakfast or anytime of day. They are just sweet enough for topping with butter and maple syrup, but not so sweet they don't work wonders with bacon and eggs. Or take Dorothy's advice and serve with peanut butter or fruit and whipped cream.

Ingredients

2 cups Quick Cooking Rolled Oats or Organic Quick Cooking Rolled Oats
1/2 cup Whole Wheat Flour
1 Tbsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 cups Buttermilk plus more if needed
1 Egg
2 Tbsp Oil
2 tsp Vanilla Extract

Instructions

Preheat a skillet or griddle to medium heat.
In a large bowl, combine oats, flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together buttermilk, egg, oil and vanilla extract.
Add the buttermilk mixture to the oat mixture and stir until combined. Add more buttermilk to make a thinner batter, if desired.
Portion by about 1/4 cup of batter per pancake onto the preheated skillet or griddle and cook until bubbles form on the surface, about 3-4 minutes. Flip pancakes and continue to cook until set, another 3-4 minutes. Serve hot!