• 2 cups (500 mL) rolled oats
• 2 1/2 cups (625 mL) buttermilk, divided
• 1/2 cup (125 mL) whole wheat flour or oat flour
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 2 large eggs
• 1/4 cup (50 mL) canola oil
• 1 tbsp (15 mL) honey or maple syrup
• canola oil cooking spray or extra canola oil for cooking

Directions

1. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.

3. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil, honey or maple syrup. Stir with rubber spatula just until well combined.

4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil. 

5. Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.

6. Repeat with remaining batter. If you like, keep cooked pancakes warm in 200 ˚F (100 ˚C) oven while cooking the rest.