Oatmeal Pancakes

I'm always on the lookout for quick, satisfying recipes and this one certainly fits the bill: Whole Wheat-Oatmeal Pancakes. 


Assembling the dry ingredients the night before speeds things up Sunday morning and these keep well so you can reheat them during the week for a quick, healthy breakfast.


Based upon an Epicurious' Oatmeal-Buttermilk Pancakes recipe. Enjoy!


Ingredients:

2 cups oats

1/2 cup whole wheat flour

3 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup chopped pecans

1/2 teaspoon cinnamon (optional)

2 mashed bananas (optional)

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add the bananas and cinnamon, if using. Add to dry ingredients; whisk until blended but some small lumps still remain. Add pecans. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with additional melted butter, lard or spray oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.