Directions:
- This is best started the night before, making it a good weekend breakfast. Get out a large bowl. In it combine the oatmeal and buttermilk. Stir well. Cover with plastic wrap and refrigerate overnight. You could just let it sit for an hour or so, but the overnight soak is what gives these pancakes their characteristic texture.
- The next morning, take the bowl out of the refrigerator. Add the eggs, oil, flour, sugar, baking powder, baking soda and salt. Beat well with a wire whisk. Fry the pancakes on a hot well oiled griddle or skillet. Use about 1/4 cup batter per pancake. When the top side is bubbly and puffed up, and the underside is brown, turn the pancake. Brown the second side and transfer to a plate. Continue until all of the batter is used up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.57 Kcal (1778 kJ) | ||
| Calories from fat | 175.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.5g | 30% | |
|---|---|---|---|
| Cholesterol | 47.66mg | 16% | |
| Sodium | 871.48mg | 36% | |
| Potassium | 287.64mg | 6% | |
| Total Carbs | 54.41g | 18% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 8.59g | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 146.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 277.2 Kcal (1161 kJ) | ||
| Calories from fat | 114.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 30% | |
|---|---|---|---|
| Cholesterol | 31.12mg | 16% | |
| Sodium | 568.99mg | 36% | |
| Potassium | 187.8mg | 6% | |
| Total Carbs | 35.53g | 18% | |
| Sugars | 3.28g | 20% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 5.61g | 17% | |
| Iron | 1.3mg | 11% | |
| Calcium | 95.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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