1 1/2 c. uncooked oatmeal
2 c. buttermilk
3 egg whites
1 c. Grist Mill flour
2 tsp. baking soda
2 tbsp. brown sugar
(1/2 c. water as needed to thin batter)

Combine oatmeal and buttermilk and egg whites. Let stand for at least 1/2 an hour or refrigerate up to 24 hours. Add remaining ingredients and mix. Bake on hot lightly oiled griddle.

With Grist Mill flour, add water to thin the batter.

Makes 16 (4 inch) pancakes.