Mmmmmmm….nothing like a nice hot breakfast to start your day. This morning we had a touch of frost on the lawn (unusual for Texas) which definitely calls for a hot breakfast. I had some buttermilk in the fridge and decided pancakes were the order of the day. Drizzled with maple syrup, an egg on the side, a clementine with it, this is one of my favorite breakfasts.
It’s important to get a good start to the day. Some whole grain fiber, a little fat, a bit of protein, it keeps you going and helps keep your blood sugar stable all morning.
These pancakes are very fluffy, a combination of the oat flour and the buttermilk. By letting the batter rest for a few minutes the whole grains soften a bit and soak up some of that buttermilk to help make the pancakes fluffy and delicious.
I’ll put up another post about substitutions for those who don’t grind their own flour. And if you’re questioning the use of coconut oil I’m here to tell you it’s one of the healthiest oils you can use. A medium chain fatty acid full of good things like lauric acid and caprylic acid. Give it a try, you won’t be disappointed.
Buttermilk Oat Pancakes
1/2 C. oat flour
1/2 C. brown rice flour
1 1/2 T. melted coconut oil
1/2 t. baking powder
1/2 t. baking soda
1 t. vanilla
1 T. sucanat
mix the dry ingredients together
beat the egg
add beaten egg and other liquid ingredients to the dry mixture
let mixture sit for 5 minutes
cook in pan lightly greased with coconut oil