Cinnamon-Oat Pancakes...Good Morning!

Happy Sunday morning!  Luke and I are awake (of course) and while Dan, his brother Kyle, and our little nieces Brooke and Hannah are sleeping I'm making cinnamon-oat pancakes topped with syrup, bananas and strawberries.  The batter is ready so now we're just waiting to heat the griddle when all the sleepy heads get up.  I'm already enjoying the big pot of coffee since Luke decided last night was an all-night teething party.  I hear tiny voices...time to make pancakes!

Cinnamon-Oat Pancakes

Makes 20
2 cups all-purpose flour (spooned and 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 (nonstick or cast-iron) 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.

From Everyday Food, May 2009