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.
Originally Submitted
2/29/2024
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