Very easy. But I found them very chewy, almost gummy, but I liked the flavor and all that extra fiber!
I am not a fan of baking powder pancakes (too spongy for me), but these are wonderful. So long as you remember to mix the oatmeal and buttermilk the night before, they are also fast. And, I have to say, that two of us ate almost this entire batch. I used butter instead of margarine and did not add the dash of salt, and they were great. The oatmeal adds a very nice texture to these pancakes.UPDATE: I usually make half the recipe, and use a whole egg without any other adjustment. Also, I don't use any sugar - syrup or fruit added to the pancakes is enough for me. Also, I have mixed the oatmeal and buttermilk as little as two hours before cooking, and that was enough time.
These are good pancakes. I used half the butter and ended up adding another 1/2 cup of buttermilk just before cooking to make a thick batter. These were great with lemond curd and raspberry jam.
These pancakes have a great taste. I served mine with maple syrup. mmmmm I made buttermilk with 2% milk and vinegar. And this morning I added a little bit of milk to thin the mixture. I used oil instead of margarine. Thanks Lorrie :) Made for 123 hit wonders
What a great way to get your oatmeal. We fell in love with these, didn't have any applesauce so used syrup. Delish! Made for holiday tag. Another keeper, lorrie.
I absolutely loved this recipe. I made it fat free by using skim milk and lemon juice for the buttermilk, 1/4 cup of egg white for the whole egg and omitting the butter. Splenda was used for the sugar. They were topped with unsweetened applesauce, some Splenda and cinnamon. The griddle was set at 350 and they seemed to take a bit longer than usual to brown (because of no sugar). That was not a problem in any way though. I'm really thrilled to find great way to have my morning oatmeal that is still healthy and yet so much more interesting than porridge in a bowl! Thanks Lorrie, this one is going into my Keepers book. Made for Photo Tag.