Ingredients
Servings: 2-4
Ingredients
1 cup buttermilk or yogurt/milk
2 eggs
1 tbs oil (olive oil preferred)
1 tsp vanilla extract
1 cup rolled oats*, uncooked
1 tbs sucanat or regular white granulated sugar
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
(this is the same as Quaker Oats Old-fashioned oats in the canister)
Directions
Preparation
Place the first 5 ingredients in a blender container and blend at high speed for 2 minutes. Add remaining ingredients and mix in thoroughly, but briefly, using blender or rubber spatula. Bake on moderately hot griddle or in hot waffle iron for waffles. Makes about 8 4″ cakes.
The recipe is correct as written - it calls for no flour, just old-fashioned oatmeal. At times when I’m out of buttermilk, I substitute plain yogurt thinned with a bit of water in place of the buttermilk. About 1 or 1-1/4 cups yogurt plus 3/4 or 1/2 cup water as needed to make the total of 1-3/4 cups liquid called for in recipe.
The 2-min blend is essential to getting the recipe to work. The first few times I tried this, I did not let the blender run the full time and couldn’t understand why the pancake batter was so-o-o runny. Ended up adding as much as 1/2-cup flour each time. Finally I decided to set the timer and actually “follow the recipe” (a novel idea for me) and, voila! It works like a charm.
