Oatmeal Pancakes

Instructions

1. Prepare the oats
   Place the rolled oats in a food processor or blender and pulse several times until they reach a coarse flour consistency. This will help create a smoother pancake texture while maintaining the oat flavor.
2. Mix the dry ingredients
   In a large bowl, whisk together the processed oats, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined and no lumps remain.
3. Combine wet ingredients
   In a separate medium bowl, whisk together the buttermilk, beaten eggs, melted butter, and vanilla extract until smooth and fully incorporated.
4. Make the batter
   Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. Do not overmix - a few small lumps are okay. Let the batter rest for 5 minutes to allow the oats to absorb some of the liquid.
5. Heat the cooking surface
   Preheat a griddle or large non-stick skillet over medium heat. When hot, lightly coat with cooking spray or a small amount of butter. The surface is ready when a few drops of water sprinkled on it dance and evaporate quickly.
6. Cook the pancakes
   For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the second side is golden brown, about 1-2 minutes more. Adjust heat as needed if pancakes are browning too quickly or too slowly.