Light and fluffy and packed with the nutrients of whole oats, these pancakes are easy to whip up over the weekend and freeze for later in the week. Using ripe summer fruit, make a quick fruit syrup for an extra special touch! I used rhubarb from our garden and a touch of strawberry to make this easy sauce.
Cinnamon Oat Pancakes with Fresh Fruit Sauce
Ingredients
Pancakes
3/4 cup old fashioned oats
1 3/4 cup buttermilk
2 large eggs
1 tablespoon canola oil
2 teaspoons vanilla
3/4 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
Fresh Fruit Sauce
2 cups fresh berries, chopped peaches or nectarines
1 tablespoon sugar
1/2 cup water
1 tablespoon chia seeds
Directions
For Pancakes
- In a medium bowl, combine the oats and buttermilk. Allow mixture to sit for 10 minutes. Add the eggs, oil and vanilla. Whisk to combine
- In a small bowl, combine the dry ingredients, flour, baking powder baking soda, cinnamon and brown sugar. Stir to combine.
- Add the dry ingredients to the wet and mix until combined. Do not overmix.
- Coat a non-stick pan or griddle with cooking spray and place over medium heat. Once hot, pour 1/4 cup batter for each pancake. Flip when bubbles rise to the surface and cook until golden brown.
For Fresh Fruit Sauce
Using a blender or immersion blend, blend the fruit, sugar and water until smooth. Stir in chia seeds. Note: The chia seeds will help thicken the sauce as it sits. Depending on the sweetness of the fruit, you may need to add more or less sugar. If desired, add the zest of 1/2 a lemon and a squeeze of lemon juice to brighten the flavor of the fruit.
Recipe adapted from Health Meets Food. A Culinary Medicine Program at Geisinger Medical Center
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