- 2 cups old fashioned rolled oats
- 2 cups buttermilk
- 1/3 cup all-purpose flour
- 4 T sugar
- 1 t baking powder
- 1 t baking soda
- 1/2 t kosher salt
- 2 extra large eggs, lightly beaten
- 2 T unsalted butter, melted but not hot
- Cooking spray to grease the pan
- REAL maple syrup, for serving
Combine the oats and buttermilk in a bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
- Remove the buttermilk/oatmeal mixture from the refrigerator. Set aside.
- Add the eggs and melted butter to the bowl, stir well.
- Add the flour, sugar, baking powder, soda, and salt. Stir to combine. If the mixture seems too thick, add a splash or two of skim milk.
- Heat a nonstick griddle (or large skillet) over medium heat. Spray with cooking spray,
- Allow to heat and then scoop out the batter into 3-4 inch puddles. When the top starts to bubble, check to see if the pancakes are ready to flip (the bottoms should be a nice, golden brown...but not deep brown).
- Flip the pancakes and cook for a few minutes longer until the batter is fully cooked and both sides are a lightly toasted color.
- Repeat process until you have gone through all of the batter. If the cakes seem to be browning too quickly, slightly turn down the heat.