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Oatmeal pancakes buttermilk substitute Recipe


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     Oatmeal pancakes buttermilk substitute

Category   Breakfast - Brunch
Sub Category   None

2 cups rolled oats
2 containers 5.3 oz Greek yogurt
2 and 2/3 cups milk
2 eggs lightly beaten
4 Tablespoons butter, melted and cool
1/2 cup flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt

The oats need to soak in the buttermilk substitute overnight so the day before you want to make them, whisk together the yogurt and milk in medium glass or plastic bowl. Stir in oats, cover, and refrigerate until the next day.
Just before cooking, add eggs and butter to the oats, and stir just until blended.
In separate bowl combine all dry ingredients, then add to the oats mixture, stirring until moistened. If batter seems too dry, add up to 3 Tablespoons additional milk.
Preheat frying pan or griddle to medium heat, spray. Pour 1/3 cup batter onto griddle for each pancake. Cook until bottom is browned then flip and cook other side. I usually make a double batch and freeze what we do not eat. They reheat very well.

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