- 1 1/2 cups regular rolled oats, not instant or quick
- 2 cups buttermilk
- 2 O Organics Large Brown Eggs
- 1 cup O Organics all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup vegetable oil
- In a medium bowl, stir together oats and buttermilk until well coated. Set aside for 5 minutes. Stir in eggs until well blended. Stir in flour, sugar, baking soda, salt, and oil.
- Preheat a lightly oiled griddle or large frying pan, preferably nonstick. When pan is hot, drop batter, 1/4 cup per pancake, onto oiled surface. Immediately reduce heat to medium-low. Cook until bubbles appear on top and bottom is golden. Turn over and cook until cooked through.