Cinnamon-Oat Pancakes

Taken from Martha Stewart

Ingredients:

2 cups all-purpose flour (spooned & leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Directions:

1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

2. Heat a large skillet or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

Makes 20 pancakes.

Freezing Tip:
Put pancakes on a cookie sheet lined with parchment or wax paper and flash freeze before putting them into freezer bags. Be sure to have parchment or wax paper between each pancake when packaging.