These moist pancakes are delicious with applesauce, berry sauce, fresh fruit, or yogurt.
|Yield||14 4-inch pancakes|
|Directions||Combine the oats and buttermilk and leave to soak for 20 minutes.
Meanwhile, whisk together eggs, vanilla, sugar or syrup, and oil in one bowl, and flour, baking soda, salt, and nutmeg in another.
Add the soaked oats to the wet mixture, then gradually stir in the dry.
Warm the frying pan over medium-low heat. When hot, pour ¼ c of batter for each pancake. Cook slowly until holes cover the top, then turn and cook the other side.
|Notes||Also see my traditional pancake recipe.
Adapted from Vegetarian Cooking for Everyone (read my review).
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