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A simple, delicious twist on everyone's favorite pancake. 
serves 4-6



2 cups whole rolled oats

1/2 cup flour

2 tablespoons sugar

1 tablespoon baking soda

1 tablespoon baking powder

1/4 teaspoon salt

2 ounces melted butter

2 eggs

1 teaspoon vanilla

2 cups buttermilk (low fat is okay)

butter or oil for frying

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1. Combine dry ingredients and wet ingredients in 2 separate bowls 

2. Add the wet to the dry bowl and gently fold to moisten – do not overmix or your pancakes will be tough.

3. Let the mixture sit in the refrigerator for 20 – 30 minutes.

4. Cook 1/4 cup portions over medium heat in a lightly oiled frying pan or on a lightly oiled griddle set at 350 degrees. When bubbles form, flip and cook 2 – 3 minutes longer. Serve with maple syrup.

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