One of the best ways to stay on task is to start your day with a hearty, healthy breakfast like oatmeal pancakes.
I love that these pancakes have the staying power of oatmeal without that instant oatmeal texture I dislike so much.
I like to make a big batch of these in advance and just pop a few in the toaster when we’re ready to eat them. It cuts down on the early morning prep considerably while getting you off to a great start.
Oatmeal Buttermilk Pancakes
Adapted from Our Eating Habits
1 ½ cups oatmeal (quick or old fashioned oats)
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp honey
2 eggs, lightly beaten
2 cups buttermilk
6 tbsp unsalted butter, melted & cooled slightly
If using old fashioned oats, place them into a small food processor and pulse several times until the oats are roughly chopped (do not process into powder).
In a large bowl, whisk together the oats, flour, baking powder, and salt. Then, add the honey, eggs, buttermilk, and butter and stir until just combined.
Spray an electric skillet lightly with non-stick spray and heat to 375 degrees F.
Cook the pancakes until the tops are bubbly, then flip and cook until the second side is browned.
Serve with a drizzle of maple syrup.
Makes about 20 4-inch pancakes