Oat Pancakes

Michiana resident Marcus Ebright Zehr and his family eat these on lazy Saturday mornings with fried apples, peanut butter and maple syrup from his parents’ rural New York sugar bush. Try these moist, mildly sweet classic-style pancakes.

Photography By D. Lucas Landis | April 04, 2016

Ingredients

2 cups whole milk
2 eggs
2 tablespoons lemon juice or apple cider vinegar
1 very ripe banana, pureed or mashed with a fork
4 tablespoons applesauce
1 cup whole oats
1 cup whole-wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Grapeseed oil, for frying the pancakes
2 tablespoons unsalted butter

Instructions

In a medium mixing bowl, mix the milk, eggs, lemon juice or vinegar, banana, applesauce and oats. Allow this mixture to sit for 10 minutes.

In another bowl, place the wheat flour, white flour, salt, baking soda and baking powder. Mix thoroughly. Stir the dry ingredients into the wet with a fork  until just mixed. The batter will be thick and lumpy.

Heat a pan or griddle over medium heat, to about 300°. Place some oil and about ½ tablespoon of butter into the pan. Use a ½ cup and pour batter into the pan. Allow the pancake to cook for about 5 minutes or until small bubbles begin to appear on top. Flip the pancake and allow it to cook for another 1–2 minutes.

Serve warm with maple syrup, peanut butter and fried apples.

Makes 9–10 pancakes  | Serves 4–5

Recipe by Marcus Ebright Zehr