Ingredients

• 2.25 cups rolled oats
• 2.5 cups buttermilk
• 1.5 cups all-purpose flour
• 0.75 cups whole wheat flour
• 0.33 cups white sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 0.75 teaspoons salt
• 0.75 teaspoons ground cinnamon
• 3 eggs
• 0.75 cups milk , or more as needed

Instructions

1. 1 Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
2. 2 Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
3. 3 Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
4. 4 Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

Nutrition per serving