Oatmeal Pancakes
2 C. quick cooking oatmeal
2 C. buttermilk
2 large eggs
1 T. honey
2 T. vegetable oil
1/2 C. flour
1/2 tsp. cinnamon
2 T. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
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Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together. Lightly oil a non-stick pan or griddle. Pour batter in 1/4 C. increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.