Oatmeal Pancakes

This recipe should be on your list as an alternative to traditional pancakes and I think you'll find that you will love them just as much.  They are light as a feather and a perfect Saturday morning breakfast, along with some fresh fruit and your favorite newspaper.  These pancakes won't weight you down, so go for a bike ride after breakfast and pick up some fresh produce at your local Farmer's Market and start thinking about dinner.

Oatmeal Pancakes
Start getting these ready the night before you want to make them and they'll come together in a flash.

2/3 cup old fashioned oats

2 cups well-shaken low-fat buttermilk

1 large egg

2 Tbsp. light brown sugar

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1/2 tsp. baking soda

1/2 tsp. salt

2 Tbsp. unsalted butter, melted

Stir oats and buttermilk together in a large bowl.  Let sit at least 6 hours or refrigerate overnight.  In a medium bowl, stir together the egg and brown sugar until well mixed.  Add the remaining ingredients and stir.  Add this to the buttermilk-oats mixture and stir just until the batter comes together and all the flour is moistened.

Heat a large skillet and brush with vegetable oil.  When skillet is very hot, spoon about 3 Tbsp. of the batter on it and cook until brown.  Flip over and cook for another 1-2 minutes.  Serve hot with syrup and favorite fruits.