Raise your hand if you could eat oatmeal every day. I can’t be the only one. Honestly, I can’t get enough of it. So when I had some soon-expired buttermilk to use and came across this oatmeal pancake recipe, I had high hopes.

My assumptions were correct. These are, hands down, the BEST pancakes I’ve ever eaten. Even Kyle, who absolutely detests a bowl of oatmeal, agreed with me. They’re a fluffy melt-in-your-mouth breakfast.

Now, there are only two of us. This makes quite a few pancakes. Here’s my trick. Whatever we don’t eat are put onto cooling racks until they’re completely cooled, then transferred to a cookie sheet and frozen. I stack them in a pyrex container in the freezer and viola! you have homemade eggos. I pop one in the toaster and slather it with peanut butter and a little maple syrup before my long runs in the morning. Delish.

Oatmeal Pancakes (thanks to julia)

2 c rolled oats (I actually used quick oats since it was all I had)

2 c buttermilk

2 eggs

1/4 c butter, melted

1/2 c flour

2 T sugar

1 t baking powder

1 t baking soda

1/2 t ground cinnamon

1/4 t salt

Combine oats and buttermilk and refrigerate overnight. (If you’re using quick oats, I suspect you could let it soak just a couple hours.)

Add two eggs. Slowly mix in the melted and cooled butter.

Mix dry ingredients, flour, sugar, baking powder, baking soda, cinnamon and salt, in a separate bowl.

Stir flour mixture into oat mixture just until combined.

Preheat griddle and then dollop about 1/4 c of batter for each pancake.

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