Oatmeal and Whole Wheat Buttermilk Pancakes

Is your evening filled with time pockets?  That is, you have 1-2 minutes here, 4-5 minutes there, but no large amounts of time at once?  Oatmeal Buttermilk Pancakes will fit in perfectly.  Prepare the pancake batter when you get home, cover and let sit in the refrigerator until dinner time.  Then scoop the batter onto the griddle and dinner is ready!

Oatmeal and Whole Wheat Buttermilk Pancakes

Serves 8

4 cups buttermilk

2 large eggs

3 cups old-fashioned rolled oats

1 cup whole-wheat flour

2 tablespoons sugar

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

In a medium bowl, whisk buttermilk and eggs.  Combine oats, flour, sugar, baking soda, cinnamon, allspice, and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes (or cover and store in the refrigerator up to 2 hours). The mixture will bubble slightly as it sits.

Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent overbrowning.