Oatmeal Buttermilk Pancakes
Try this Oatmeal Buttermilk Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 t baking soda
- 1/2 c flour
- 1/4 c butter melted
- 1 t baking powder
- 2 t sugar
- 1/4 t salt
- 1/2 t ground cinnamon
- 2 c rolled oats
- 2 c buttermilk
- Carbohydrate 9.22140660591581 g
- Cholesterol 25.6926250090221 mg
- Fat 3.12559807402224 g
- Fiber 0.467389827644254 g
- Protein 2.01912392449286 g
- Saturated Fat 1.76240582717439 g
- Serving Size 1 1 pancake (49g)
- Sodium 185.550823588136 mg
- Sugar 8.75401677827156 g
- Trans Fat 0.277329341262482 g
- Calories 72 calories
Combine oats and buttermilk. Refrigerate overnight. Add two eggs. Add melted and cooled butter. Mix in separate bowl: Flour, sugar, baking powder, baking soda, cinnamon and salt. Stir flour mixture into oat mixture until moist. Preheat griddle and then dollop about 1/4 c of batter for each pancake.
