1 ½cuplow-fat buttermilksee notes below to make your own
1large egg
1 ½teaspoonpure vanilla extract
1 ½tablespoonunsalted buttermelted
2cupsold fashioned oatsor "rolled oats"
1teaspoonbaking soda
2teaspoonsbaking powder
1tablespoonsugaror 2 teaspoons honey
¼teaspoonsalt
non-stick cooking spray
Pancake toppings: maple syrupfruit, whipped cream, bananas, dates, etc.
Instructions
Add all ingredients to a high-speed blender in the order listed. Blend on medium speed for 30-45 seconds or until smooth.
Pour the batter into a medium-size bowl and let rest at room temperature for 3-5 minutes, or until the batter starts to get puffy.
Pre-heat a non-stick griddle or frying pan over medium heat. Spray lightly with non-stick cooking spray.
Ladle ⅓ cup of batter for each pancake onto the griddle or pan, leaving 1-2 inches between the pancakes.
Cook the pancakes for 1-2 minutes on each side, flipping over when the bottom side of the pancake turns golden brown.
Repeat with the rest of the pancakes and serve warm with maple syrup and/or your other favorite toppings!
Notes
Storage directions:
Refrigeration: store leftovers in an airtight container in the fridge for 2-3 days.
Freezing: place small sheets of parchment paper between the pancakes and freezer in a freezer-safe container for up to 3 months.
Reheating from frozen: remove the pancakes from the freezer and let rest at room temperature for 5-10 minutes. Pop the pancakes in the toaster oven on medium heat for 1-2 minutes or until heated through and crisp on the outside,
Reheating from refrigerated: pop the pancakes in the toaster oven for 1-2 minutes, or until the pancakes are crisping up on the outside and the pancakes are heated through.
To make buttermilk (or "sour milk"): add 1.5 tablespoons of distilled white vinegar to a large measuring cup. Then add 1 or 2%-dairy milk, nut, or oat milk and fill to the 1.5 cup line. Give a quick stir and let sit at room temperature for 5 minutes.Dietary adjustments:
Gluten-free: use gluten-free oats and follow the rest of the recipe as directed
Dairy-free: use homemade sour milk made with nut or oat milk and substitute melted coconut oil or ghee for the butter
To keep the pancakes warm in a preheated oven until serving - store them in an oven preheated to 200 degrees Fahrenheit for up to 30 minutes.