Whole Wheat Oatmeal Pancakes

Prep Time 20 minutes

Servings 16

3/4 cup (90g) oat flour (or process 1 cup oats to a fine grind to equal 3/4 cup)
1/2 cup (60g) whole wheat flour
1/2 cup (64g) all-purpose flour
1 tbsp (12g) granulated sugar
2 tsps baking powder
3/4 tsp kosher salt
1 1/2 cups milk
2 tbsps maple syrup
2 lg eggs, slighlty whisked
1 cup cooked oatmeal
3 tbsps (42g) butter, melted & cooled slightly *plus extra for the pan

In a large bowl whisk the dry ingredients- oat flour, whole wheat & all-purpose flour, sugar, baking powder and salt. Set aside.
In a small bowl, combine the milk, maple syrup, whisked eggs, oatmeal and melted butter. Stir to combine.
Gently fold the wet ingredients into the dry until just combined. (Be careful not to overmix in order to have the most tender pancakes possible.) The batter will be a bit lumpy.
Heat a 10” cast iron pan or griddle over medium heat until water sizzles when splashed in. Grease the pan with a little butter and pour about 1/3 cup of batter into the pan. You should fit about 3 pancakes in the pan. Cook until you see bubbles form on the top surface of the pancake, then flip and cook a minute or so more until the under side is golden brown.
Continue with the rest of the batter and serve the pancakes hot straight from the pan. Any leftovers can be wrapped and reheated in a low oven the next day.

*Notes from the original recipe-

”Although the batter is best if used immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, 1 tablespoon at a time, with milk—take great care to not overmix.”
”If you don’t have any cooked oatmeal on hand, make a quick batch. In a small saucepan, bring 2 cups of water, 1 cup of whole rolled oats, and a pinch of salt to a boil. Simmer on low heat for about 5 minutes, then cool on the stove while you continue with this recipe. You’ll have some extra oatmeal, which you can eat while you’re cooking or save for another recipe.”