2 cups rolled oats
2 cups nonfat buttermilk
2 large eggs, beaten
4 tablespoons butter, melted and cooled
1/2 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Vegetable oil for pan or griddle
Combine oats and buttermilk in a large bowl. Cover and refrigerate for at least 1 hour or overnight.
Add eggs and melted butter to oat/buttermilk mixture.
Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat/buttermilk mixture.
Preheat pan or griddle on med high heat. Scoop oatmeal pancakes batter into hot oiled pan. Spread out batter into pan to desired thickness. When bubbles appear, carefully flip oatmeal pancakes and cook until golden brown, about 5-7 minutes per side.