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Prep Time: 10 minutes, Cook Time: 20 minutes, Makes: 12 pancakes 1 1/2 c. organic rolled oats 1/2 c. unbleached, all-purpose flour 1 tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 2 c. organic buttermilk 2 tbsp. Henry's Canola Oil, plus more for cooking 3 tbsp. honey 1 tsp. vanilla extract 2 Henry's Large Organic Eggs, beaten Mix oats, flour, baking soda, salt, cinnamon and buttermilk together. Mix in oil, honey, vanilla and eggs. Heat nonstick pan or griddle over medium heat. Drizzle pan with a little oil. Spoon batter onto skillet, making 3-inch round pancakes. Cook until edges begin to brown, and bubbles appear in the middle of the pancake. Flip and cook for about 30 seconds longer on the second side. Serve with Maple Syrup and Cinnamon Orange Honey Butter. Cinnamon Orange Honey Butter 1 stick Henry's Unsalted Butter, softened 1 tbsp. orange zest 4 tbsp. honey 2 tsp. cinnamon Mix ingredients together. Place on a sheet of wax paper. Form a 5-inch log. Roll and twist ends to secure. Freeze for 3 hours, remove from wax paper and slice into butter medallions. |
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