Light and fluffy oatmeal pancakes made with real rolled oats and tangy buttermilk.
INGREDIENTS (for 5 servings):
- 2 cups rolled oats
- 1 cup buttermilk
- 2 eggs
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
PREPARATION:
Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.