By: Chef Louis Charest                                                                 

Ingredients: 

½ cup whole wheat flour
½ cup spelt flour
½ cup quick oats
1 tbsp. baking powder
2 tbsp. sugar
½ tsp. salt
2 cups buttermilk
1 egg
2 tbsp. melted butter
1 tbsp. vanilla extract

Method:

• In a bowl, sift together all the dry ingredients except the oats.
• In a separate bowl, mix together the buttermilk, egg, melted butter and vanilla.
• Add the oats and the remaining dry ingredients to the wet ingredients.
• Mix well and let sit for a few minutes.
• Put your pan on medium-low heat, add some vegetable oil and/or butter.
• Pour ¼ cup of the batter for each pancake.
• Cook until bubbles form; flip, and cook until golden.
• Serve with lots of maple syrup and enjoy!