by Jan Hennefer (original source? not sure, but she gave me the recipe)
2 C buttermilk (or sub by adding a teaspoon of lemon juice to regular milk and let sit)
3 egg whites
1 C whole wheat flour
2 tsp baking soda
2 TBSP brown sugar
Mix oatmeal with buttermilk and allow to rest in fridge overnight or for 30 minutes.
In separate bowl (or stand mixer), beat those egg whites until they form peaks.
In another bowl, mix all of the dry ingredients (wheat flour, baking soda and brown sugar). Add oatmeal/buttermilk mixture to the flour mixture until completely blended. Gently fold in the egg whites so that they don't lose their fluffiness. (do not overmix). (if it looks too runny, add a little more wheat flour).
Ladle onto a hot (pre-greased) griddle or frying pan. Flip when the underside is golden.
makes approx. 16 medium pancakes (or about 8 ginormous ones...that's just how I roll)
1. This recipe doesn't contain oil or butter (you probably noticed that already), so it is crucial to spray your cooking surface. I love butter and think it is wonderful, but the absence of oiliness really makes for a nice fluffy pancake without the greasey aftertaste. If you MUST have your butter, put a pat on top when the pancake is still warm.
This one definitely needs more whipped cream, but my husband has been eating it with cookies this week..gosh!