In bowl, combine oats and buttermilk, stirring to blend. Cover and refrigerate overnight. (Did not refrigerate and used immediately-was good). Just before cooking, add eggs, margarine and stir just to blend. In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened (If batter seems too thick, add up to 3 Tbsp buttermilk). Using 1/3 cup mixture, cook each pancake (spread to 4 inch circles). Makes 1.5 dozen 2 pancakes per serving
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 72 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 62.7mg||19 %|
|Sodium 217.6mg||8 %|
|Potassium 173.4mg||5 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 22.1g|
|Protein 6.5g||9 %|
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Calories per serving: 193
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