Cinnamon Oatmeal Pancakes

2 cups rolled oats (500 mL)
2 1/2 cups buttermilk, divided (625 mL)
1/2 cup oat flour (125 mL)
1 tsp gluten-free baking powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp cinnamon (1 mL)
1/4 tsp salt (1 mL)
2 large eggs
1/4 cup canola oil (60 mL)
1 Tbsp honey or maple syrup (15 mL)
canola oil cooking spray or extra canola oil for cooking

1.  In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)

2.  In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.

3.  Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil and honey. Stir with rubber spatula just until well combined.

4.  Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.

5.  Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.

6.  Repeat with remaining batter. If you like, keep cooked pancakes warm in 200˚F (100˚C) oven while cooking rest.

Yield: 12 pancakes. Serving size: 1 pancake.

Last updated on September 28, 2011 by Avena Foods