Pancakes, in the US, are usually sweet versions. You can find savory pancakes but it really is not the norm. The variations of recipes are just amazing, using all sorts of ingredients such as cornmeal, buttermilk, buckwheat, almond flour, wheat flour, or, as this version is, rolled oats.
I like to serve these with baked apples, or even stewed apples with cinnamon, with an apple & lemon juice reduction.
Overnight Oatmeal Pancakes
2 cups old fashioned rolled oats
2 cups buttermilk
3 eggs beaten
2 Tablespoons sugar
4 Tablespoons melted butter
1/2 cup all purpose flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon salt
The evening before: Mix the oats and buttermilk together, cover and then allow to stand overnight on the counter.
The next morning: Beat the eggs with sugar and the melted butter, and add into the oat/buttermilk mixture. Stir well to combine this. Mix in the flour, baking powder, baking soda, and salt. Mix gently, and just until combined. Do not over mix.
Heat a griddle or pan, and lightly grease. Pour the about 1/4-1/3 of a cup of the mixture onto the griddle. Flip these once, after the bubbles appear and the underside of the pancake is golden brown.
This could make anywhere from 6-12 pancakes, depending on the amount of batter you use.