OATMEAL RASPBERRY PANCAKES

OATMEAL RASPBERRY PANCAKES image

Number Of Ingredients 12

1 1/2 rolled oats
1 cup buttermilk
1 1/2 cups all purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup fresh raspberries (rinsed)
salad oil or butter

Steps:

1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes. 2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt. 3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in raspberries. 4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement). 5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes. 6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you're able to serve them. 7. Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.