Oatmeal Pancakes

I LOVE pancakes. I also love adding oats or almond flour to things that typically only require flour, butter, and eggs. It adds an entire new level of flavor to pie crusts, pancakes, tart crust, and other delicious treats. I've tried various recipes for oat pancakes and keep comign back to this one from Martha Stewart.

This recipe involves a food processor to make "oat flour". You really should invest in a food processor if you don't have one. 

Its super important that you not over mix pancake mix. So whisk together the dry ingredients in one bowl and the wet ingredients in another. 

Melt butter in your pan and then combine the wet and dry ingredients. Stir maybe 3-4 times. Just until they are mixed.  

Cook until there are lots of little bubbles, then flip.

Oatmeal Pancakes

Originally From Martha Stewart

Makes: about 12; Time: 20 minutes

• 2 cups Old-Fashioned Rolled Oats
• 2 cups Flour
• ¼ cup packed Brown Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Salt 
• 1 teaspoon Cinnamon
• 2 cups Milk
• 2 large Eggs
• ¼ cup (4 tablespoons) Butter, melted and cooled

Place 1 cup of the oats in a food processor and pulse until oats are roughly ground. Then add the rest of the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) and pulse until combined. Remove from food processor into a bowl.

In a separate bowl, lightly beat the eggs and then whisk in milk and butter. 

Heat about ½ tablespoon of butter in a skillet or griddle over medium.

Make a well in the center of your dry mixture and add wet ingredients and remaining cup of oats. Mix VERY sparingly, just until combined. Ladle batter onto heated griddle and cook until many large bubbles begin to form on the top of the pancake, 3-5 minutes. Flip and cook for about 2 minutes or until golden brown.