Whole Wheat Oatmeal Pancakes

I made up this recipe the other day after an intense pancake craving. Holy cow, these will fill you up! Try them with a little bit of Brummel and Brown's yogurt spread and some real grade B maple syrup. These also keep well, so go ahead and make a double batch and freeze your extras for a great weekday morning breakfast. Just heat them in the toaster. I plan on tweaking this recipe to come up with a great waffle recipe, so stay tuned!

Whole Wheat Oatmeal Pancakes
Makes 12 pancakes and each one is 99 calories

3/4 cup steel-cut oatmeal, uncooked
1/4 cup raisins (optional)
1 tablespoon honey
3/4 cup water
3/4 cup 100% whole wheat flour
1/4 powdered cultured buttermilk (look for it in the breakfast aisle with the canned milk)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/4 teaspoon ground Saigon cinnamon
1 large egg
1/2 cup room temperature water
1 teaspoon pure vanilla extract

1. Combine the oatmeal, raisins, honey, and water in a pot. Bring to a boil on high heat, reduce to low, and cook for an additional 15 minutes uncovered. Heat up a large skillet or griddle on medium heat.
2. Whisk together the flour, buttermilk, baking powder, salt, and cinnamon in a large bowl. Whisk together the egg, water, and vanilla in a separate bowl and set aside.
3. When the oatmeal is cooked, add it to the flour mixture and stir just until combined. Add the egg mixture and stir until all the liquid is absorbed. Mixture will be thick. If you want thinner pancakes, add more water.
4. Pour a little bit of oil onto your skillet to keep pancakes from sticking. I use a #20 scoop to portion out my pancakes and it holds around 3 tablespoons of batter. I like my pancakes thick, so I usually have to spread the batter out with the back of the scoop. Cook about 4 minutes per side.

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