November 11, 2015
- Prep: 12 hrs
- Cook: 5 mins
- Yields: 12 to 16 pancakes
1Combine Oatmeal, Buttermilk and Egg Whites and set aside for at least 1 hour or better yet, refrigerate overnight.
2It will be lumpy in the morning. If you feel it’s too dry, you can add a little more Buttermilk. This batter is THICK. Add the dry ingredients and stir until they are moistened.
3Cook on a lightly oiled 350 degrees griddle. They are thick but look for the bubbles and the dry edges just like on regular pancakes. Then flip.
4This recipe makes 12-16 pancakes.