My Mama makes terrific pancakes! These are the most stick to your ribs ones we’ve ever had. They’re also easily customizable to gluten free by using gf oats and a gf flour blend or buckwheat flour. We love them with buckwheat flour!
You’ll need to mix up the dough the night before, but I like that better, so in the morning all I’ve got to do is fry em up.
2 c old fashioned oats
2 c buttermilk (or 1 c yogurt 1 c water)
1/2 c oil
1/2 c flour of choice
1 tsp baking soda
1 tsp baking powder
optional- 1/4-1/2 c hemp hearts
Method- 12-36 hrs before you want to eat pancakes, mix up the pancake batter, put a lid on, and put it in the fridge!
Cook as you would any other pancakes, the only difference being these cook a little lower and a little longer than usual.
My step dad eats these with thawed berries from the summers bounty and a drizzle of maple syrup. We ate with cherry vanilla syrup this morning. Usually we slather them in maple syrup. The kids love the leftovers as sandwiches with jam. I’d almost say they like the leftover pancakes sandwiches better than fresh.