Hearty Oatmeal Pancakes

I LOVE pancakes topped with fruit and pure maple syrup.  The boxed varieties of pancake mix definitely do no justice to this morning staple.  Enjoy this simple recipe.

1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
2 cups 1% buttermilk*
2 Tbsp canola oil
1 tsp vanilla extract
Assorted berries, optional

*If you do not have buttermilk, put 2 Tbsp white vinegar in the bottom of a 2 cup measuring cup, and pour reduced-fat milk to fill the rest of the 2 cups.  Allow this to set for a moment to sour.

MAKES 4 SERVINGS

1. In a bowl, combine the first seven ingredients.  In another bowl, combine the egg, buttermilk, oil, and vanilla; mix well.  Stir into the dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a hot griddle that has been coated with nonstick cooking spray.  Turn when bubbles form on top; cook until the second side is golden brown.  Serve with berries if desired.

Recipe taken from
Pohl, K.. ed. (2005.) Taste of Home's Light & Tasty Annual Recipes 2005. Greendale, WI:  Taste of Home Books.