Oatmeal Pancakes

These have a subtle hint of sweetness from molasses and cinnamon.

I like to make a triple batch of these to freeze. I layer them with parchment paper on a cookie sheet in the freezer; once they are frozen, I store them in a zip-loc freezer bag. To reheat I just put them in my toaster oven.

Oatmeal Pancakes

3 cups oats

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 eggs

2 cups buttermilk

2 tablespoons oil

1 tablespoon molasses

1 teaspoon vanilla

In a food processor, grind the oatmeal until it resembles course flour. Add the remaining ingredients and work until blended.

Pour into a bowl and set aside for 5 minutes. The mixture will thicken as it sits; add more milk if necessary.

Preheat a nonstick skillet to medium heat. Spray with cooking spray or grease with a pat of butter.

Pour ½ cup of batter into skillet, cooking 1 minute per side.