Green Oat Pancakes for St. Patrick's Day

This potato bacon soup dish is quick, simple, and delicious! Add potato flakes to make the broth thicker. Add additional butter for a creamier broth.

Ingredients

Combine buttermilk and oats in a large bowl; let soak for 5 minutes.
Combine flours, brown sugar, wheat germ, baking soda, cinnamon, and salt in a large bowl.
Whisk eggs, applesauce, and green food coloring into the oats mixture. Add more green food coloring if desired. Stir in flour mixture until batter is just moistened.
Preheat the oven to 200 degrees F (95 degrees C).
Heat a lightly oiled griddle to 350 degrees F (175 degrees C). Pour batter onto the griddle using a 1/3 cup measure. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.
Place pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.
If you don’t have buttermilk, add 4 tablespoons vinegar to 4 cups milk and let stand until curdled, about 5 minutes. Use as directed in the recipe. If you use quick-cooking oats, you can skip the soaking.
You should be able to decrease the amount of sugar, but I did not try it.
If you want to make a simple syrup topping: Combine 1 cup water and 1 cup sugar in a saucepan; heat to dissolve sugar. Add 2 cups chopped/sliced fruit (such as blueberries, strawberries, apples). Simmer for about 10 minutes while you are making your pancakes.