Mushroom Oat Pancakes

• 1/2 pound chopped fresh mushrooms
• 1 tablespoon butter
• 1 cup quick-cooking oats
• 2 cups all-purpose flour
• 1/3 cup sugar
• 4-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 2-1/4 cups whole milk
• 1/4 cup canola oil
• 1/3 cup unsalted sunflower kernels

1. In a large skillet, saute mushrooms in butter until tender. Cool for 15 minutes.
2. Meanwhile, in a small skillet, toast oats over medium heat until lightly browned.
3. In a large bowl, combine the flour, sugar, baking powder, salt and oats. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in sunflower kernels and mushrooms.
4. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

fresh mushrooms, butter, oats, flour, sugar, baking powder, salt, eggs, milk, canola oil, unsalted sunflower kernels

Taken from www.tasteofhome.com/recipes/mushroom-oat-pancakes/ (may not work)