Oatmeal Pancakes

• 1 cup rolled oats*
• 2 tablespoons bran
• 2 tablespoons wheat germ
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk**

1. Mix dry ingredients.
2. Add buttermilk. Let stand 5 minutes (to allow oats to absorb the buttermilk).
3. Brown pancakes in a hot buttered skillet. (They can be a little difficult to flip the first time, but if they break just shmoosh them back together! Don't worry, they'll still form a pancake in the end!)
4. Top with your choice: maple syrup, honey, preserves (shown here with blackberry puree).
5. NOTES: *Quick or regular both work - regular oats makes for a heavier, chewier pancake, while quick oats soaks in the buttermilk more easily, making it easier to form. **If you haven't any buttermilk, put 2 tsp. white vinegar in a liquid measuring cup, fill with milk to 2/3 cup, let sit 5 minutes.

rolled oats, bran, germ, baking soda, buttermilk

Taken from food52.com/recipes/1544-oatmeal-pancakes (may not work)