These pancakes are a twist on my oat and flax pancakes.
1 cup oat flour
1/2 cup whole wheat flour
1/2 cup old fashioned rolled oats
1/3 cup finely chopped almonds
2 tbsp ground flax seed
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup buttermilk
1 tbsp walnut oil
1 tbsp honey
Preheat an electrci griddle to 325*. Combine all of the dry ingredients into a large bowl. in a separate bowl, whisk together all of the wet ingredients. The honey will sink to the bottom so be sure to really get that incorporated. Pour the wet ingredients into the dry and mix together until just combined, the batter will be lumpy and thick. If you like thinner pancakes, add more buttermilk or just plain water. Allow the batter to stand for 5 minutes.
Using a 1/4 cups measuring scoop, pour the batter onto the hot griddle making about a 4 inch circle. The batter is thick so you may have to help it spread a bit. Flip the pancakes once the bubbles rising on the surface start to pop. Only flip the pancakes once. Allow the pancakes to cook a minute or two until the second side is golden brown.
You can keep the pancakes warm in a 200* oven until ready to serve. Serve with the pancake topping of your choice.
Serves 4. Recipe will make 8 4 inch pancakes.