Mornings are my favorite by far, and anytime I can make them extra special with these Buttermilk Pancakes, I do. They are light and fluffy, bursting with cinnamon, made without unrefined sugar, and have no taste of healthfulness whatsoever.
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
OAT FLOUR SUBSTITUTION. If using oat flour, start with the recommended amount of flour in step 2. After whisking together all of the ingredients, let the batter sit for 10 minutes. After 10 minutes, if the batter looks fluffy and runny, add a tablespoon of oat flour at a time, mixing in between until you obtain a thick consistency. For best results, I recommend measuring by weight instead of volume.
BUTTERMILK. In place of buttermilk, add 2 tablespoons of apple cider vinegar to 3/4 cup regular or dairy-free milk and stir. Let sit until the milk curdles, about 3 minutes.
ADD-INS. If you wish to make these berry or chocolate chip pancakes, lightly press a few add-ins into the top of each pancake before flipping.
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