Oatmeal Pancakes

As per Anna's request, I am posting another recipe to our food blog. I have some more recipes saved up on my computer, so lucky for you, Anna- I'll be contributing a lot more hopefully! And soon.

Oatmeal Wheat Pancakes
Adapted from Smitten Kitten

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or blender until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
4 tablespoons unsalted butter, softened
1 1/4 cups buttermilk (may need more depending on how your batter looks)
1 cup cooked oatmeal (cook separately- 1 cup water with 1/2 cup dry oats)
1 tablespoon honey
2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a griddle over medium heat until water sizzles when splashed onto the pan. Working quickly, dollop 1/4-cup mounds of batter onto the griddle. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Continue with the rest of the batter.

They taste delicious with buttermilk syrup and fresh fruit. How's that for Fiber? I love it!

P.S. Here's the syrup:

Buttermilk Syrup

1 1/2 cup white sugar
2 TBSP corn syrup
1/2 cup (1 stick) butter
3/4 cup buttermilk
1 tsp baking soda
2 tsp vanilla

Heat on medium heat: sugar, corn syrup, butter, buttermilk, and baking soda. Bring to a boil and cook for 7 min. Remove from heat. Add vanilla.