Description
These pancakes will rock your weekend. Promise!
Ingredients
- FOR THE PANCAKES:
- 1 cup Old Fashioned Oats
- 1 cup Buttermilk
- 2 whole Eggs
- 2 whole Egg Whites
- ⅓ cups Milk
- 1 teaspoon Vanilla
- 2 Tablespoons Sugar
- 1 teaspoon Molasses
- 1 cup Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1-½ cup Fresh Or Frozen Blueberries
- ¾ cups Walnuts, Chopped
- 2 Tablespoons Walnut Oil (or Canola Or Vegetable If You Can’t Find Walnut)
- FOR THE GLAZE:
- ½ cups Maple Syrup
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Milk
Preparation
For the pancakes:
Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit in the refrigerator for at least 1 hour, or overnight if you can, to let the oats soften in the buttermilk.
When ready to prepare the pancakes … In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy. Add the milk, vanilla, sugar and molasses to the eggs and mix together for a minute.
Whisk the flour, baking powder, baking soda and salt into the egg mixture. Pour the oat and buttermilk mix into the egg and flour mix and gently stir.
Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries. Stir in the oil.
Heat a griddle or large skillet over medium-high heat. Scoop 1/3 cup of batter for each pancake onto the hot griddle and cook 2-3 minutes on each side or until they’re golden brown. Remove the finished pancakes from the griddle while you finish with the remaining batter.
Serve warm with butter and vanilla maple glaze.
For the glaze:
In a medium bowl, mix the maple syrup and powdered sugar together. Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or add another spoonful of powdered sugar to thicken it up until you have the texture you want.
Drizzle over your pancakes before serving.
