Light, fluffy pancakes with the added fiber of oatmeal and the tangy flavor of fresh buttermilk.
1 cup All purpose flour
1 cup Oats
2 tablespoons Sugar
1/4 teaspoon Salt
1 1/2 tablespoons Baking powder
1/4 teaspoon Baking soda
1 large Egg
1/2 cup Milk
1 cup Buttermilk
1/8 cup Canola Oil
2 tablespoons Vinegar
Heat a griddle to 350F or until a drop of water dropped onto the surface sizzles and pops.
In a medium mixing bowl, mix the flour, oats, sugar, salt, baking powder and baking soda together.
In another medium mixing bowl whisk egg, milk, buttermilk and canola oil together only until mixed. Add the vinegar and mix again.
Pour the wet ingredients into the dry. Allow the batter to sit for three to five minutes. You should begin to see small air bubbles forming on the surface of the batter.
Using a 1/3 cup measure, pour scoopfuls of the batter onto the griddle for about three minutes on each side.
A serving is two pancakes of about 125g total. A single batch will yeild about 10 to 12 pancakes.