These pancakes are quick and easy to make yet they’re substantial. My whole family loves them, and because they’re a great source of protein and fiber, we feel good about eating them, too.
3/4 cup regular or quick rolled oats
1 cup buttermilk (most are only 1% milkfat)
2 heaping tbsp ground golden flaxseed
1/2 teaspoon baking soda
1 pinch of sea salt
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 large organic egg
Mix the oats and buttermilk in a small mixing bowl. Let stand for 5 minutes. Add in remaining ingredients and stir until blended. Let stand for another 2-3 minutes.
Pour onto a buttered medium-hot griddle (preferably cast iron) and cook until golden on both sides. Serve with fresh fruit and/or maple syrup.
Note: The recipe above makes 6-7 4-inch pancakes. It’s easy to double or triple the recipe as needed.