My mom loves these pancakes. We found this recipe years ago in Sunset Book’s ‘Favorite Recipes 2.’
Oatmeal Pancakes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rolled oats
2 cups buttermilk
2 each egg
4 tablespoons butter — melted and cooled
1/2 cup flour — or sub buckwheat flour
2 tablespoons brown sugar or sucanat or rapadura
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
In a bowl, combine oats and buttermilk; stir until well blended. Cover and refrigerate until the next day.
In a bowl, beat eggs slightly and add to oat mixture along with melted butter.
Mix together dry ingredients and add to oat mixture. Stir until just moistened. If batter is too thick add a bit more buttermilk or milk.
Preheat griddle over medium heat; grease lightly. Spoon about 1/3 cup for each pancake. Spread to about 4 inch in diameter. Cook until tops are bubbly and appear dry; turn and cook until the other side is browned.
Great served with butter, warm maple syrup and a side of apple sauce.
