Oatmeal-Raspberry Pancakes With Berry Coulis

• 1 1/2 cups rolled oats
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 1 cup fresh raspberries, rinsed
• Salad oil

1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350u0b0); when hot, coat lightly with oil and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200u0b0 oven for up to 15 minutes. Stack pancakes on plates and serve with berry coulis (see notes).

rolled oats, buttermilk, flour, sugar, baking soda, baking powder, salt, eggs, milk, vanilla, fresh raspberries, salad oil

Taken from www.myrecipes.com/recipe/oatmeal-raspberry-pancakes-with-berry-coulis (may not work)