I had planned to write a specific post for today, but decided it made more sense to write it this weekend after a seminar I’m attending on Friday. So…as I teased to yesterday, I’m posting the yummy oatmeal pancake recipe I made this week. I love oatmeal, and I love oatmeal pancakes. I’ve made a few different incarnations of them, and this one grabbed be because it called for cooked steel cut oats (aka leftover oatmeal). I made a pot of steel cut oatmeal Sunday (from Bob’s Red Mill oats), and after having leftovers for breakfast Monday there was still one cup left…perfect for this recipe. 
Note: If you use actual leftover oatmeal, and you add dried fruit to your oatmeal in the last stage of cooking, as I do, it turns out just fine in the pancakes (I had some raisins and dried cranberries in mine).

Second note: That is not an actual photo above. I was a bad blogger and failed to take photos of my breakfast. The horror!


Makes about 12 pancakes

1 cup whole wheat flour
2 tablespoons sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup cooked steel cut oats
1 egg, lightly beaten
1/2 cup plain yogurt
1/2 cup milk
3 tablespoons oil (canola, olive or melted coconut)
1/2 teaspoon vanilla extract

1. In a medium bowl, mix together dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon).
2. In a large bowl, stir together wet ingredients (cooked oats, egg, yogurt, milk, oil and vanilla extract).
3. Add dry ingredients to wet, mixing just until combined (batter will be slightly lumpy).
4. Grease a skillet with a bit of oil and preheat over medium-high heat.
5. Ladle about 1/4 cup of batter onto the hot skillet; cook until edges become dry and bubbles start to form in the center (about 3 minutes). Flip and cook until golden and puffed (about 2 more minutes).
6. Remove to a plate or platter and keep warm in a low oven, if needed. Continue until all batter is used.