Sunday morning means a sit down breakfast with my boys. Today I made a family favorite requested by Bram.
My mom used to make these when I was a kid and I have been ruined for all other pancakes since. I hated spending the night at friends only to awake in the morning to have their mom’s announce “I’m making pancakes.” I knew they would be those horrible from a box facsimiles and I had to eat them and pretend they were wonderful (a family rule – when you are guest you eat what is served and like it).
The original recipe is in Gourmet Pancake and Waffle book, I have made some changes to make them a little bit more healthy.
I always keep buttermilk on hand, if you don’t you can use one cup of milk with 1 TBSP lemon juice.
1 c of rolled oats, uncooked (I use the multi-grain variety)
2 c buttermilk
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP melted butter
Blueberries 6 oz
Combine oats and buttermilk, mix and let stand 5 min.
Combine dry ingredients.
Add eggs and butter to buttermilk, stir.
Mix wet and dry ingredients until smooth, add blueberries.
Pour 1/4 cup onto hot griddle. Cook until little bubbles form in the middle, flip and cook other side.
Makes about 16.
2 WW PP
These freeze great. Cool completely and freeze with wax paper in between so they don’t stick. Reheat for 45 seconds in microwave with a damp paper towel on top.
Add best of all these are only 2 points on weight watchers per pancake.