Karen's Oatmeal Pancakes
My Mama makes terrific Oatmeal Pancakes! These are the most stick to your ribs ones we've ever had. They're also easily customizable to gluten free by using gluten-free oats and a gluten-free flour blend or buckwheat flour. We love them with buckwheat flour!
Servings: 2 pancakes
- 2 cups old fashioned oats
- 2 cups buttermilk or 1 c yogurt 1 c water
- 2 eggs
- 1/2 cups oil
- 1/2 cups flour of choice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4-1/2 cup hemp hearts, optional
About 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 summer's 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.