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We love having pancakes on the weekend. One our favorite pancake recipes for a few years has been Oatmeal Pancakes from Hillbilly Housewife. With a few changes to the recipe it is now a perfect economical pancake for a Real Food breakfast.

Oatmeal Pancakes with Candied Kumquats


Oatmeal Pancakes

2 cups Oats
2 cups Buttermilk or Kefir (I’ve tried each with great results)
2 Eggs
2 Tablespoons Coconut Oil (melted if solid)
2 Tablespoons Honey
1/2 Cup Sprouted Flour ( make your own using these instructions) No sprouted flour on hand? See Variation below
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon sea salt
1/4- 1/2 cup milk (optional to thin batter)

The night before, mix the oats and the buttermilk. Cover with a cloth and leave on counter overnight.

The next morning. Add eggs, oil, honey and mix well. In a separate bowl combine flour, baking powder, baking soda, and sea salt. Add flour mixture to oatmeal mixture and stir until just combined. If the batter is too thick add the additional milk.

Cook the pancakes on a hot griddle (I do not have a griddle so I use a cast iron skillet). These pancakes are on the fragile side. I keep them small so I can flip them without them falling apart. We like to have the pancakes served with butter and fruit (except my son-in-law who uses a very generous amount of maple syrup).

Variation: If I do not have sprouted flour on hand, I just use regular flour and mix it in with the oatmeal and buttermilk the night before. They still turn out great! No other changes are needed.

What do you like on your pancakes?
This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop

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