I love these with melted unsalted butter and warm maple syrup. The texture is not like traditional pancakes and can be unsettling to some folks as they are chewier, nuttier, and heartier than the typical buttermilk pancake. They also make an excellent accompaniment to savory dishes.
Oatmeal Pancakes – Whole Wheat and Gluten-Free
1 cup rolled oats (not instant)*
1 cup whole wheat pastry flour*
1/2 cup sour cream
1/2 cup milk
1 teaspoon vinegar
1 teaspoon baking soda
In a medium bowl, mix together the oats, milk, and vinegar. Let sit for 15 minutes. In a small bowl, whisk the eggs then add in the sour cream. Add the whole wheat pastry flour to the oat mixture and mix well. Stir the egg mixture into the oat mixture until well combined. At this point, add additional milk if needed to get the desired consistency of batter. The batter’s consistency varies due to weather, ingredients, and personal preference**. Stir in the baking soda. Spoon the batter on a hot greased skillet. Smaller pancakes work best as larger ones have a tendency to break apart. When the edges bubble and start to dry out, flip and cook the other side till golden.
** A thinner batter will yield thinner pancakes and a larger quantity of them. Conversely, a very thick batter will yield a small amount of very thick pancakes
*For a gluten-free version: Use gluten-free oats with 1/3 cup coconut flour and 4 eggs. Combine the oats, coconut flour, milk, and vinegar then let sit for 20 minutes. You will need to add additional milk to the batter as coconut flour soaks up a lot of moisture.