If you have been reading my blog the last couple of weeks you know that husband has diabetes and his blood sugar went kind of crazy a few weeks ago. The only grain it has been recommended that he eat regularly is oats. Well, oatmeal everyday can get a bit boring, so I made these oat pancakes. Now, they do have a lot more fat than oatmeal, so they are not an everyday kind of breakfast, and he did have to use some of that sugar-free syrup, but they are great for an occasional indulgence. And, best of all, his blood sugar was at its usual level two hours later, which would never happen with regular pancakes and syrup.
I started out using my regular pancake recipe, but then I didn’t need nearly as much liquid as usual. I do want to point out that I made my own flour using oat groats in my Wondermill grain mill that I got when I did the Grain Mill Wagon Challenge. This is not a related post, but I feel that I need to point it out because I have no idea if purchased oat flour will work the same. I would think it would, but that you would need to sift it to aerate it to get the same measurement. I have also heard of people making oat flour by running rolled oats through the food processor, but that is not what I did here, so I want you to know what I did in case you use a different method.
- 3 cups oat flour
- 4 1/2 tsps. baking powder
- 1 1/2 tsps. salt
- 1/3 cup canola oil
- 3 eggs
- 2 cups buttermilk
- Heat griddle over medium heat.
- Using the whisk attachment of an electric mixer, mix together all ingredients until smooth.
- Cook pancakes on griddle. I use about a 1/4 cup measure for each pancake. They don’t really bubble up like regular pancakes, so wait until they looked relatively cooked before turning them. They will be a bit darker than wheat pancakes, and they are a bit more fragile than regular pancakes, so be gentle.
- Using the 1/4 cup measure, this recipe made 14 pancakes for me.