Overnight Cinnamon Oatmeal Pancakes
Crystal Miller

2 cups quick oats
2 cups milk, buttermilk would work also
½ cup whole wheat pastry flour
2 T fructose or Sucanat
1 t. baking powder
1 t. baking soda
½ t. cinnamon
½ t. salt
2 eggs
¼ cup very soft butter

The night before mix together the quick oats and milk, and refrigerate until morning. In a separate bowl mix together flour, fructose or Sucanat, baking powder, baking soda, cinnamon and salt. Set this aside. In the morning mix the oatmeal mixture, eggs and butter into the dry ingredients. You will most likely need to add more milk. Add one tablespoon at a time until it reaches the desired consistency. Cook on an ungreased skillet or griddle over medium heat. These take a little longer to cook than regular pancakes. The edges will looked cooked and the centers be slightly bubbly and the bottoms will be lightly browned when it is time to turn them.

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