Oatmeal Pancakes

These delicious oatmeal pancakes are from Donna Whalen.  They are especially wonderful with fresh fruit.

Oatmeal  Pancakes Recipe

Oatmeal Pancakes

¾ cup oat flour (1 cup whole oats (not “instant”) in a food processor)

1 cup flour

2 Tbsp. sugar

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. CINNAMON

Pinch of freshly NUTMEG

¾ tsp. KOSHER FLAKE SALT

3 Tbsp. butter, melted and cooled slightly (plus 1-2 tsp. extra for the pan)

1 ¼ cups buttermilk

1 cup cooked oatmeal, not “instant” (see Note)

1 Tbsp. honey

2 large eggs

¼ cup finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, CINNAMON, NUTMEG and salt in a large bowl.  In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined.  Gently fold the wet ingredients into the dry ingredients only until combined.  Fold in the pecans.  Do not over mix; the batter will have a uniform appearance.

Heat a griddle over medium-high heat until water sizzles when dripped onto the pan.  Lightly coat the pan with 1 tsp. melted butter.  Drop batter into the pan in ¼ cup mounds.  Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden brown, about 5 minutes total.  Wipe the pan with a cloth before continuing with the next round of pancakes.  Add a bit more butter if needed.  You may keep the pancakes warm in a 200 F. oven, if needed, until all are completed.  It takes 5 minutes per batch.            24 or so pancakes

Note:  To make oatmeal; bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes.  Let cool.

(Recipe for Oatmeal Pancakes came from Penzeys Spices)