Oats Aren’t Just for Oatmeal – Try Oatmeal Pancakes

There is a restaurant, The Flying Biscuit Cafe,  in Atlanta, that almost every time that I go I have to have their oatmeal pancakes – I LOVE THEM! This restaurant used to be a small treasure that only the locals knew about, they grew their space and people started talking – now there is usually a wait to eat there – but it is worth it.  They came out with their own cookbook, and of course, I bought it – just so I could get the recipe for their oatmeal pancakes.  I have had the cookbook for about 9 years and have never made the pancakes – until now.  Stella told me that these need to be regulars and no matter what you put on them they are delicious!  I only made two changes to their recipe, but they are very minor.

Hearty Organic Oatmeal Pancakes (thanks to the Flying Biscuit Cafe)

Note directly from the cookbook: The secret to these hearty pancakes is patience.  The oats must soak at least two hours, and the cakes should cook over medium-low heat.  If the heat is too high, the cakes will brown on the outside but still be raw in the center.  Use regular rolled oats, not the quick cook variety; the texture of the oats is what makes these pancakes so good.


2 cups organic rolled oats
2 cups nonfat buttermilk
2 large eggs, lightly beaten
4 Tbl unsalted butter, melted and cooled (I only had salted butter so I omitted the salt below)
1/2 cup all purpose flour
2 Tbl sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
Canola oil for griddle (I used butter)

1. Combine oats and buttermilk in a large bowl.  Cover and refrigerate for 2 hours, or overnight.  I combined the oats and buttermilk and covered, but I left it out overnight – I wanted it to sour a little.

2. Add eggs and melted butter to the oat mixture.

3. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt.  Add to oat mixture.

4. Preheat griddle over medium-low heat and lightly coat with canola oil (I used butter).  Ladle batter in 1/4 cup measurements onto griddle.  Spread out batter with the back of the ladle.  When bubbles appear, gently flip cakes and cook until golden brown, about 5 minutes per side.  Serve hot.

Makes about 20 pancakes, serving 6 – 8 people.



Apple  Topping


Several apples

1.  Cut apples into medium sized chunks and place in a medium sized sauce pan that has about 1/2 inch of water in the bottom.  Cover and turn on high heat.

2.  When it comes to a boil, turn heat down and stir.  When apples are to your softness liking, add some cinnamon and sugar, if needed.  Mix well.

3. Take a potato masher and mash the apples, leaving some chunks.

4. Top the oatmeal pancakes with it and cut in!

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One Response to Oats Aren’t Just for Oatmeal – Try Oatmeal Pancakes

  1. Erin says:

    These were so yummy and filling. They stick with you!

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