Plan ahead as the batter needs to chill for a minimum of 2 hours or overnight. But it's worth the wait as these pancakes are incredibly light!
Quick Cooking Oats
In a large bowl, combine the Quick Cooking Oats (2 cups), Baking Soda (1/2 tsp) and Buttermilk (2 1/2 cups) Let the mixture stand for 5 minutes.
Lightly beat the Eggs (2).
In a small bowl, combine the All-Purpose Flour (1 cup), Granulated Sugar (2 Tbsp), Baking Powder (1/2 Tbsp) and Salt (1 tsp).
Add the flour mixture to the oat mixture along with the Canola Oil (1/3 cup) and beaten eggs.
Lightly oil a Lodge Reversible Pro Grid Iron Griddle. Place over medium heat. Wait a few minutes, then fling a drop of water onto the griddle; if the water dances, the griddle's ready!
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until golden brown on both sides, turning only once.
Serve warm with maple syrup and butter if desired!
Nutrition Per Serving
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