Next pancakes endeavor: oatmeal-based batter. Recipe courtesy of MyFitnessPal.
Recipe
1/4 c flour
1 c quick-cooking oats
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 c buttermilk
2 tbsp butter, melted
1 egg
Whisk together dries in a bowl, wets in another bowl, then together. Get your skillet to medium heat, and add small scoops of batter (three per batch for me). Cook until tops are bubbly, then flip and finish until bottoms are golden brown. Repeat as necessary with the rest of the batter.
Notes
This one took a few attempts on my part, so you have the benefit of my trial and error. The batter comes out pretty moist, watery even. So I had to be patient and not try to cram too much batter into the skillet to speed up the cooking process. Make your pancakes small! Don't let them pool by the edges of the skillet - they won't cook through evenly. And flip decisively, since they'll still be a little gooey even when the bottom is well done.
Follow these guidelines and you get some tasty pancakes, interesting texture, and the glow of a fitness app-approved healthy breakfast.
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