Whole Grain Oatmeal Pancakes

from ourbestbites.com, with minor changes 

1/2 cup + 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon table salt
3/4 teaspoon baking soda
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 egg
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted, or vegetable oil
1 cup buttermilk or plain kefir

Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, sugar, and cinnamon. In a small bowl, whisk together the egg, vanilla, melted coconut oil or vegetable oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined. 

Drop by 1/4 cup onto the hot griddle. When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite pancake toppings. 

Follow the instructions to set your griddle at medium heat. I had mine too high which resulted in pancakes that were burned on the outside but not quite done on the inside. These are dense pancakes and cook best for a longer time over a lower heat than you might use for other pancakes.

Delicious!

Husband rating:  4 stars

Boys say: more please! Two thumbs up!