Buttermilk Oatmeal PancakesMakes about 6 servings/1 serving=2 pancakes (about 280 calories)
2 1/2 cups buttermilk
1 cup rolled oats
2 cups unbleached flour mixed with whole grains (You may replace this with 1 cup white flour and 1 cup wheat flour)
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
1 teaspoon vanilla
1 teaspoon oil
In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.
Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon. Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.
Spray a non-stick skillet with a cooking spray, and heat the pan over medium heat. When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter. Serve with Agave Nectar or maple syrup if desired.