- ½ cup unbleached all-purpose flour
- ½ cup quick rolled oats
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup buttermilk*
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients.
Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.
Makes 10-12 pancakes.
Tip: Try with my Homemade Apple Syrup :-)