4 cups traditional (not quick) oatmeal — ground to a flour-like consistency in food processor
4 cups almond/soy/rice milk (I used almond milk)
4 T melted organic butter
4 large farm fresh eggs
1 tsp sea salt
2 tsp baking powder
-Soak oats for 12-24 hours in the milk (store in fridge overnight).
-Mix everything else into that.
I used my griddle, made HALF the recipe and found that the batter made about 16 three-inch pancakes. Be aware that they are pretty dense and take longer to cook thoroughly and brown than normal pancakes do. Delicious with a tiny bit of warmed Mrs. Butterworth's Sugar-Free syrup.FYI - Mr. B LOVED them!! This is HUGE!
O.K. that wasn't so bad. Please don't kick me off your blogroll for posting unimaginative food pictures. I promise I'll get better. For now, it's time for a snack. Think I'll have another pancake.......................