Oatmeal Buttermilk Cinnamon Pancakes

These could've been my claim to fame.

Except for the little fact that this is not my recipe.

Because I am a good person, and not bitter at all about somebody else coming up with yet another wonderful recipe that I can't seem to think up in my...

Sorry, I got a little lost there for a minute.

Let me start again...

*Ahem*

These pancakes are amazing! They are easy to digest, moist, cook quickly, and most importantly, are delicious.

And the recipe belongs to Chef Shane Kelly. I want her to adopt me so I can have these every morning. There may be a problem with that though. Besides not having a clue who I am, she may be younger than me.

Would that be too weird?

~~~~~

The Players

2 cups rolled oats

3 cups buttermilk

1/2 cup whole wheat

1/2 cup all-purpose flour

2 Tb. Sucanat

1/2 t. baking powder

1/2 t. baking soda

1 t. cinnamon

1/2 t. sea salt

2 large, free-range, organic eggs, lightly beaten

4 Tb. unsalted butter, melted and cooled

butter for the griddle

Stir oats into 2 cups buttermilk in a medium bowl and let stand, overnight, covered in the fridge.

In the morning, whisk together the flours, Sucanat, baking powder, baking soda, cinnamon, and sea salt until combined well. In the oat/buttermilk mixture, stir in 1 cup buttermilk, eggs and melted butter until well combined. Stir in the dry ingredients until just blended.

Brush a large skillet or griddle with butter and heat over medium heat. Pour batter by 1/4 cup measures and cook pancakes 1-2 minutes on each side, or until golden, brushing the griddle with more butter as needed.

Keep warm until served. Serve with pure maple syrup or a mixture of syrup and pureed fruit. And don't forget plenty of cultured butter!

I found this recipe in the book, "Fourteen Days of Eating in a Real Food Way!: Just Keep it Real Honey!"