• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

These are a healthier delicious option for pancakes. I serve these with a small amount of 100% Pure Organic Maple Syrup, can sub with a little honey or jam if preferred. Even my kids eat these up! This recipe makes a large batch to feed a large family or you can easily half the recipe. I make this large batch and freeze the the leftovers to warm in a toaster on busy mornings. This recipe makes about 20 pancakes

• 2 Cups Quick Cooking Steel Cut Oats (I use Bob's Red Mill Organic. If you use a different steel cut oat brand be aware the oats might clump up more when you soak them. I've had this happen with other brands that are milled differently apparently.)
• 1.5 Cups Boiling Water
• 1/2 Cup All Purpose unbleached Flour
• 1/2 whole wheat flour
• 1/8 Cup Ground Flaxseed (optional)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/4 tsp Sea Salt
• 2 Cups Buttermilk (Can sub with 1 cup other Milk choice and 1 cup plain/ greek yogurt)
• 1 Tbs Honey (or your preferred natural sweetener)
• 2 Tbs Butter, melted
• 3 Large Eggs, lightly beaten
• 1/2 tsp Vanilla extract
• Optional: Add 1/2 cup frozen or fresh blueberries

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