Producer: Mehak Pal Editor: Sujata Singh
Rolled oats - 2 cup Buttermilk (divided) - 2.5 cup Whole wheat flour or oat flour - 1/2 cup Baking powder - 1 tsp Baking soda - 1 tsp Cinnamon - 1/4 tsp Salt - 1//4 tsp Eggs - 2 Canola oil - 60 ml Honey or maple syrup - 1 tbsp canola oil cooking spray or extra canola oil for cooking
Stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft.
In a small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey, or maple syrup. Stir with a spatula just until well combined.
Heat a large, heavy skillet and spray with canola oil cooking spray or brush with canola oil.
Cook about 1/2 cup at a time, and spread it out with the bottom of a ladle or spoon.
Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on the surface. Using a thin spatula, flip and cook until golden on the other side.
Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on the surface. Using a thin spatula, flip and cook until golden on the other side.