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Oatmeal Buttermilk Pancakes

Source of Recipe

David


List of Ingredients

Oatmeal Buttermilk Pancakes from David
Yield: 16 servings

1 1/2 cups Uncooked oatmeal
2 cups Low-fat buttermilk
3 each Egg whites
1 cup Whole wheat flour
2 tsp Baking soda
2 Tablespoon Brown sugar or less or none




Recipe

If you have time, premix part of batter and refrigerate overnight. These
are truly a breakfast treat, especially with fresh fruit or warm real
maple syrup.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2
hour or refrigerate up to 24 hours. Add remaining ingredients, and stir
batter just until the dry ingredients are moistened. Bake on a hot,
lightly oiled griddle. Makes 16 pancakes (4 inches each).