This recipe is lightly adapted from the ever-wonderful, ever-poetic Molly Wizenberg and her blog Orangette (http://orangette.net/). The pancake process begins the night before, when you mix the oats and buttermilk together and leave them overnight in the fridge. I recommend pre-mixing the dry ingredients the night before as well and leaving them on the counter, so in the morning all you have to do is take out the oats, toss in a few eggs, some oil, and the dry ingredients and you're ready to go. Perfect for rainy Thursday mornings when you need something more than yogurt to get you out of bed, and bonus: they're excellent leftover.
See original recipe: https://food52.com/recipes/73...
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 980 | ||
Calories from Fat: 702 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 54.3g | 271 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 130.2mg | 40 % | |
Sodium 548.3mg | 19 % | |
Potassium 547.7mg | 14 % | |
Total Carbohydrate 61.6g | 18 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 55.7g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 980
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