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Oatmeal Buttermilk Pancakes

1 1/2 cups uncooked oatmeal
2 cups low-fat buttermilk
3 egg whites
1 cup whole wheat flour
2 teaspoon baking soda
2 tablespoon brown sugar or less or none

Combine oatmeal, buttermilk and egg whites and let stand for at
least 1/2 hour or refrigerate up to 24 hours. Add remaining
ingredients, and stir batter just until the dry ingredients are
moistened. Bake on a hot, lightly oiled griddle. Makes 16 pancakes
(4 inches each).

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