Prep 15 mins
Cook 15 mins
This does take a little planning as the oats need to soak overnight, but these delicious and heart healthy pancakes are worth it!
- 2 cups oats (the regular kind, Old Fashioned or Quick)
- 3 cups buttermilk
- 3 eggs, well beaten
- 1⁄2 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 dash salt
- 1 tablespoon oil
- Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
- Mix in the eggs, flour, baking powder, salt, and peanut oil.
- Heat a griddle or large pan to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil (you can skip this step if you have a nonstick pan). Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done.
- Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.