Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

Let batter stand to thicken, about two hours. Cover & Refrigerate

2 cups oats
¼ C. flax see, golden, milled
½ C. all-purpose flour
3 T sugar
1 t. baking soda
1 t. baking powder
½ t. salt
2 ½ cups 1% buttermilk
2 large egg whites
2 T Egg Beaters 99% egg substitute
2 T unsalted butter, melted
1 t. vanilla extract
Maple syrup
Pecans

Combine 1st 7 ingredients in large bowl.
Whisk buttermilk, eggs, butter & vanilla in bowl. Add to dry ingredients.
Whisk until blended.
Cover and refrigerate. Let batter stand to thicken, about two hours. Can sit over night.
Working in batches, ladle onto hot skillet in ¼ cupfuls
Top with warm maple syrup, berries & toasted pecans.