Oatmeal Pancakes

Those pancakes were a great way to start the long holiday week-end!

I “stole” the recipe from my friend Estelle's fantastic blog a while back and have tweaked it to remove most of the butter and oil, replacing them with applesauce. It works! The texture is still perfectly moist and soft (allowing the oats to soak overnight is key) and the taste is just sweet enough but also hearty.

Trust me, all you need on top of those pancakes is pure maple syrup (not the fake kind!). Simple and delicious! Happy Labor Day week-end, everyone!

Makes 10-12 pancakes

• 2 cups old fashioned or rolled oats = 160 g de flocons d'avoine
• 2 cups buttermilk = 475 ml de lait fermenté (ribot, babeurre ou kéfir) (à défaut, ajouter 4 cuillères à café de jus de citron ou de vinaigre blanc à 420 ml de lait, remuer puis laisser reposer 5 minutes avant d'utiliser)
• ½ cup all-purpose flour = 60g de farine
• 1 tablespoon brown sugar (packed) = 1 cuillère à soupe de sucre roux ou cassonade (tassé)
• 1 teaspoon baking powder = 1 cuillère à café de levure chimique
• 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
• ½ teaspoon salt = ½ cuillère à café de sel
• 2 eggs = 2 oeufs
• 4 tablespoons applesauce (no sugar added) = 4 cuillères à soupe de compote de pomme (sans sucre ajouté)
• 2 tablespoons butter, melted = 30 g de beurre, fondu
• Extra melted butter or vegetable oil for cooking = beurre fondu ou huile végétale pour la cuisson

The night before, combine the oats and buttermilk in a medium bowl. Stir gently, cover and refrigerate overnight.

 

The following morning, mix together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside. Remove the oatmeal mixture from the fridge, add the eggs, applesauce and melted butter and stir well. Add the flour mixture and combine thoroughly. The batter should be quite thick.

 

Warm a small nonstick pan over medium-high heat, and brush with melted butter or vegetable oil. Scoop ¼ cup of batter onto the pan. Cook for a couple of minutes until set and golden, then flip the pancake. Cook until the second side is nicely browned. Re-grease the pan, and repeat with the rest of the batter.

Serve hot with maple syrup. Enjoy!