Cinnamon-oat pancakes

E

                                     Everyday Foods May 2009

2 C all purpose flour (spooned and leveled)
1/4 C packed brown sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 C old fashioned oats
2 C milk
2 large eggs
1/4 C veggie oil, plus more for skillet

In a food processor, combine flour, sugar baking powder, salt, cinnamon, and 1 C of the oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and the other cup of oats and whisk just until moistened. Heat a large skillet or griddle over medium heat. Lightly oil skillet. Using 2-3 Tbsp for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1-2 mins. Flip pancake and cook until browned on underside, 1-2 mins more. Repeat with more oil and batter.

**PS, if your family or guests have a thing with chewy/too much texture with their food please pulse both cups of oats. I thought these were the greatest pancake since Leanne told us her pumpkin pancake recipe, not everyone in my family felt the same. Great topping suggestions are, butter and maple syrup or bananas and powdered sugar. Wesley and I enjoyed ours with bananas and powdered sugar, Chad ate his with syrup. It's also noted in this issue that they freeze up to 3 months.