“Mom, these are really good!!  I love them.  Thank you!” were Andy’s words as he sampled a new and very tasty pancake.  Yes, another pancake.  I’ve  become oddly addicted to “healthier” pancake recipes and determined to find different and new twists each time.  Alisa and Sylvie shared my photo stack and both like these more than any others.  And me too – I happen to really love these. The oatmeal gives the pancake a great texture and the buttermilk and eggs make them nice and fluffy.  The cinnamon packs in some extra flavor.  Andy was especially impressed that I made these since I hurt my finger.  My right hand of course, which is now making baking (and typing btw) very difficult as I’m in this awkward hand brace.  Fingers crossed no surgery on the horizon, because then – really no pancakes!  Anyway, I won’t bore you with that, but mentioning because these are not only delicious and flavorful, but easy to make (as most pancakes are), so easy that I could make with my left hand 🙂  I read about these in the “enlightened cook – reader recipes” from Kathy Brown in Cooking Light Magazine.  I added a little chocolate and a little more cinnamon to make them a hit here (in our house).  Of course these would be great and healthier with berries instead of chips but chocolate is what we love.  Try these and hopefully  enjoy-

I tripled this recipe and froze the extra for the rest of the week (this triple batch made about 33).

Please use quick cooking oats not the old-fashioned kind.

oatmeal pancakes

1/4 cup all purpose flour
1 cup quick cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 baking soda
2/3 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons butter, melted
1 large egg
chocolate chips or berries (optional)

Whisk together the first 7 ingredients in a medium bowl.

In a large liquid measuring cup add the buttermilk and then the butter and egg and lightly mix.

Pour wet ingredient into the dry and mix until just moist.  Add chocolate chips if you desire.

Lightly butter or spray pan and when hot, pour about 1/4-1/8 cup onto pan.

Turn pancakes when tops bubble remove when bottoms are cooked.

Enjoy –

Wrap and freeze extra pancakes in bunches – and re-heat when desired.

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