Nothing says weekend brunch better than Buttermilk Pancakes.
Serve spread with apple butter or drizzled with pure maple syrup and sprinkle with chopped pecans, berries or sliced pears, if desired. No buttermilk? Use milk instead, replacing 1 tbsp (15 mL) with fresh lemon juice and letting stand for five minutes before using.
In a large bowl, combine buttermilk, oats and 3 tbsp (45 mL) oil; let stand for 5 minutes. Stir in beaten eggs.
In a separate bowl, whisk flour, sugar, baking powder, cinnamon and salt. Pour over buttermilk mixture, stirring just until combined.
Heat a large non-stick skillet over medium heat; brush with some of the additional coconut oil or butter. Working in batches and using 1/3 cup (75 mL) per pancake, spoon batter into skillet; cook until underside is golden with bubbles breaking on top, 2 or 3 minutes. Flip and cook until puffed and golden brown, 1 or 2 minutes. Transfer pancakes to baking sheet and keep warm in 250°F (120°C) oven; repeat with remaining batter.
Per serving (2 pancakes per serving): 295 calories, 10 g protein, 13 g fat (9 g saturated fat), 37 g carbohydrates, 5 g fibre, 74 mg cholesterol, 448 mg sodium