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Oatmeal Buttermilk Pancakes | Laban Oat Flour Pancakes

Don't we all love a stack of fluffy tummy-filling buttermilk pancakes for a weekend brunch? Now have them more often because my buttermilk (laban) pancakes got a healthy makeover with the addition of oats and whole-wheat flour.
Oatmeal Buttermilk Pancakes | Laban Oat-Flour Pancakes

A hearty and little healthy version to fill you up on a perfect weekend morning or any day of the week which is the current scenario! 😐I have used full-fat Laban (buttermilk) and some homemade oatmeal aka oat flour that makes the pancakes fibre rich and then the eggs and leavening agents to make them light and fluffy. Now, all you need is to top the pancakes with a good dose of maple syrup or flavoured honey syrup and some chopped seasonal fruits!

Oatmeal Buttermilk Pancakes – light, fluffy pancakes with the added fibre of oatmeal and the tangy flavour of fresh full-fat laban! How different is this from my almond flour buttermilk pancakes? The flour makes a lot of difference and so I found this version more fluffy and airy than almond version but tastewise, both are great and will be better with your favourite "syrup". I find pancakes without any syrup to be too dry to eat. Also, the batter for this pancake is thicker than my almond flour pancake recipe. 

Oatmeal Buttermilk Pancakes | Laban Oat-Flour Pancakes

Ingredients for buttermilk pancakes

  • flour: I have used homemade oat flour and both whole wheat and all-purpose flour. You may replace the plain flour with the same quantity of wheat flour.
  • baking powder: must add
  • baking soda: must add
  • sugar: you may increase but don't reduce. You may use any kind of sugar. I have tried with coconut sugar and regular sugar. 
  • salt: to taste
  • eggs: I have used large eggs. If using medium or small, you may have to increase the quantity.
  • buttermilk: Full-fat laban or buttermilk is what is recommended here. Details in the recipe section.
  • oil: I have used extra virgin olive oil. You may use melted butter or melted ghee or melted coconut oil but make sure to add after it is cooled a bit else you will scramble the eggs in the batter.

How do you make oatmeal pancakes from scratch?

Prepare the oatmeal buttermilk pancake batter: Firstly, I prepare the oatmeal by grinding 1/2 cup whole oats to a fine powder. In a large bowl, whisk together all the flour, sugar, baking powder, baking soda and salt. Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined. Whisk in the olive oil or melted butter until the batter is homogeneous. Let the batter rest for 10 to 15 minutes before you start making the pancake. This batter will be thicker than my almond flour pancake. You can take this time to prep the pan, fruits, syrup, plates etc.

Make oatmeal buttermilk pancakes: Heat a large non-stick or cast iron pan over low to medium heat. Stir the batter every time before you scoop. Scoop a little less than 1/4 cup batter for each pancake. Pour as many pancakes your pan can hold. Flip the pancakes as soon the bubbles appear on the sides which may take less than 2 minutes. Cook the other side for another 1 to 2 minutes or until golden brown. Remove and stack the pancakes. Repeat until all batter is used. Grease the pan and stir the batter bowl between each batch of pancakes.

Serve: Serve warm with maple syrup or flavoured honey syrup and seasonal fruits. 

Storage: Avoid making the batter previous night or storing the excess batter as is. It is better to use up the batter and store any leftover cooked pancakes in the fridge or freezer. You can reheat in a microwave or oven or stove-top.

Oatmeal Buttermilk Pancakes | Laban Oat-Flour Pancakes

What is the secret to fluffy pancakes?

From my cooking experiences!
  • For fluffy pancakes, it is important to stick to the recipe and also have a thin-edged broad turner that you can use to flip the pancakes. 
  • Pour the batter on a hot pan and don't swirl or spread it. Let it spread on its own. 
  • Do not cover the pan. Do not wait for the top side to go dry.
  • Cook the pancakes open until you see bubbles show up on the edge. Flip before the top sets. 
  • Flipping the pancakes while the top is still wet will come with practice. But this gives the fluff and height to the pancakes. 

How to make flavoured honey syrup? 

Just add boiled and cooled but slightly warm water to honey and whisk well along with some flavours like cardamom or vanilla, rose water or orange blossom water etc. You can store this on your counter but I make small batches to finish off sooner. I usually go 1:1/2 that is for every cup of honey use 1/2 cup of water. 

 
Oatmeal Buttermilk Pancakes | Laban Oat-Flour Pancakes

Oatmeal Buttermilk Pancakes Recipe | Laban Oat Flour Pancakes

10 to 12 pancakes 

INGREDIENTS

  • 1/2 cup oatmeal (1/2 cup oats ground to a powder) 
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour (you may use wheat flour instead)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar (regular or coconut sugar)
  • salt to taste
  • 2 large eggs, whisked 
  • 1 and 1/4 cup full-fat buttermilk (laban)*
  • a splash of vanilla extract
  • 1/4 cup olive oil or melted ghee or butter
  • enough butter to grease the pan while making pancakes
*You may use 1/2 cup sour cream or curd or yoghurt diluted with 3/4 cup water 

METHOD

Prepare the pancake batter
  1. Take a large bowl and whisk together all three flour, sugar, baking powder, baking soda and salt until well-combined.
  2. Pour the buttermilk (laban), whisked eggs, and vanilla extract into the dry ingredients and fold until combined with no traces of flour.
  3. Whisk in the olive oil or melted ghee/butter until a uniform batter is formed.
  4. Rest the batter for 15 to 20 minutes. The batter will be thick. 
Prepare oatmeal buttermilk pancakes
  1. Heat a flat non-stick pan or cast iron pan on low to medium flame and lightly grease with butter. 
  2. Scoop approx little less than 1/4 cup batter for each pancake. 
  3. Pour as many pancakes your pan can hold. Don't swirl or flatten the batter after pouring on the pan. Let it spread on its own.
  4. Flip the pancakes as soon the bubbles appear on the edges which may take less than 2 minutes. 
  5. Cook the other side for another 1 to 2 minutes or until golden brown.
  6. Remove and stack the pancakes. 
  7. Repeat until all batter is used. Grease the pan between each batch of pancakes.
  8. Serve warm with maple syrup or honey syrup along with some butter and seasonal fruits. 
Oatmeal Buttermilk Pancakes | Laban Oat-Flour Pancakes

More oats recipes? Checkout my Overnight oats guide or Oatmeal recipe ideas or try and make a small batch of Microwave granola

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