Oatmeal Griddle Cakes

    Oatmeal Griddle Cakes

    "She looks well to the ways of her household and does not eat the bread of idleness." — Proverbs 31:27

    A hearty, humble breakfast made from pantry staples. Soaking the oats overnight makes these griddle cakes incredibly tender and easy to digest.

    Ingredients

    • 1 cup rolled oats
    • 1 cup buttermilk (or milk with 1 tbsp lemon juice)
    • 1/2 cup all-purpose flour
    • 1 large egg
    • 2 tbsp melted butter
    • 1 tsp baking soda
    • 1/2 tsp salt

    Instructions

    1. Soak: Combine the rolled oats and buttermilk in a bowl. Cover and let soak for at least 30 minutes, or overnight in the fridge for best results.
    2. Mix wet ingredients: Whisk the egg and melted butter into the soaked oat mixture.
    3. Add dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently just until combined (do not overmix).
    4. Cook: Heat a griddle or cast-iron skillet over medium heat and grease with a little butter. Pour batter by the quarter-cup onto the hot griddle.
    5. Flip: Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown. Serve warm with butter and syrup.