Dave gets a man magazine – not one with naked ladies, but one about fashion and supposedly culture and, I don’t know, other manly stuff. I know he’ll insist that I clarify that he doesn’t pay for it. Anyway, the last issue had an article about getting in shape in which the author claims that whole wheat gives guys man boobs. Instead, men should focus on grains like oats and quinoa.
Yes, it’s whole wheat that gives you man boobs, and not, you know, overeating. I suspect that eating too much quinoa without exercising would also result in man boobs.
But hey, if you’re concerned about your man boob potential, these pancakes are perfect for you, because they are almost completely oats, with just a small amount of flour. Of course, they have a stick of butter in them, but hey, the problem is whole wheat, right, not fat.
Plus I cut the amount of butter in half and the pancakes were still perfect. I also substituted whole grain pastry flour for half of the flour in the recipe, my new favorite trick with quick breads. I increased the milk a little to make up for the lost liquid from the butter.
I’m loving the result of soaking oats before mixing them into batter. Once the oats are softened, they blend better with the rest of the ingredients. I’m also really eager to try toasting the oats before mixing them with the liquid, because I love the flavor that toasting gives oats. I’ll have to try that next time, which might be soon, since I don’t want to give Dave man boobs by making him regular pancakes.
I replaced ¼ cup of the flour with the equal amount of whole wheat pastry flour, a trick I’ve found very successful with pancakes and muffins.
2 cups old-fashioned oats
2 cups + ½ cup buttermilk
½ cup (2.4 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 large eggs, lightly beaten
4 tablespoons (½ stick) unsalted butter, melted but not hot
vegetable oil for the pan
1. Combine the oats and 2 cups of the buttermilk in a medium bowl. Cover with plastic wrap and refrigerate overnight.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk the remaining ½ cup buttermilk, the eggs, and then the butter into the oat mixture. Fold the flour mixture into the batter.
3. Brush a large nonstick skillet or griddle with vegetable oil; heat over medium heat. Spoon scant ¼ cups of the batter onto the pan. Cook until the sides of the pancakes start to look dry and the bottom is golden brown, 2-3 minutes. Flip, then continue to cook until the second side is also golden brown, about 2 minutes. Repeat with the remaining pancakes, adjusting the heat if necessary. If you’d like, you can keep the pancakes in a 200 degree oven on a cooling rack set over a baking sheet until the whole batch is cooked.