Oatmeal Pancakes

First of all, I want to clarify that we love these pancakes.  No matter what you read in the following paragraph, know that we think they are awesome and there are numerous exclamation points written in the margin of the recipe.  I wouldn’t post it here if I didn’t think that you would love them just as much as we do and want to add them to your regular Saturday morning routine.  That said, the pictures posted here are from this summer and I haven’t actually made them recently.  *GASP*  I took these photos and ended up not blogging about them before and now, when my kitchen is covered in sheet rock dust and I served my family roast chicken from the deli for dinner, I am pulling the ‘home renovations’ card and posting it now.  Just as a heads up, you may here this excuse a few more times in the future.  I will put some pics of my demolished kitchen and family room on here soon, but in the mean time, trust me when I say these are awesome.  When my husband saw these pictures pulled up on the monitor, he said “Are those the Oatmeal Pancakes?  Oh man, those are good…”  We especially loved them with Spiced Peach Jam, but my children at them right off the plate while zooming around the kitchen.  I highly recommend them, minus the construction residue. Oatmeal Pancakes-Recipe updated 8/2013
Adapted from Cooking Light

1/2 c flour, whole wheat flour, or white whole wheat flour
2 c quick-cooking oats
2 T sugar or honey
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
Mix all ingredients in a medium sized bowl.  In a separate small bowl mix:
2 c low fat buttermilk
1/4 c canola oil
2 eggs
1/3 c raisins, optional
1/4 c chopped walnuts, optional

Add the wet ingredients to the dry and stir just until combined.  Fold in the raisins and walnuts, if using.  Let batter rest and heat a griddle or non-stick pan over medium heat.  Lightly coat with canola oil or butter and drop batter by 1/4 c portions (or so).  Cook until lightly browned on both sides.  If you have any, freeze the leftovers.