Oatmeal Buttermilk Pancakes

Directions

Set aside 1/2 cup of the oats to add to the batter later. In a food processor, grind the remaining 2 1/2 cups oats until the mixture resembles coarse whole-wheat flour, with a few particles of oats.

Add the baking powder, baking soda, cinnamon, salt, eggs, 1 1/2 cups of the buttermilk, oil or melted butter, honey, and vanilla to the food processor bowl and pulse a few times, until blended. Pour the batter into a bowl and stir in the remaining 1/2 cup oats. Let stand for 5 to 10 minutes. The mixture will not be not completely smooth, and it will thicken as it sits. If the batter becomes too thick at any point feel free to thin with some of the remaining buttermilk.

Pour a few drops of oil into the skillet or griddle and spread with a paper towel. Set the pan over medium heat. The pan is hot enough when you drop a few drops of water on it and they sizzle. Turn the heat to medium-low.

Ladle about 1/3 cup of batter for each pancake onto the skillet. With the back of the ladle, spread the batter into 4-inch circles. Cook for 2 to 3 minutes, or until bubbles form on top and the bottoms look brown when you peek under the pancakes with a spatula. Turn them and cook for another 2 minutes, or until browned. Repeat until all the batter is used.

Serve them hot off the griddle or keep them warm in a 325ºF oven on a wire rack set over a baking sheet. Serve with lots of butter, fresh fruit , and maple syrup.