Cinnamon Roll Oatmeal Pancakes

• FOR THE PANCAKES:
• 2/3 cups Rolled Oats
• 1 cup Vanilla Unsweetened Almond Milk
• 1/4 cups All-purpose Flour
• 1/4 cups Whole Wheat Flour
• 2/3 cups Wheat Bran
• 2 teaspoons Baking Powder
• 2 teaspoons Honey
• 1 whole Egg
• 1 whole Egg White
• 1/4 teaspoons Ground Cinnamon
• 2 Tablespoons Chopped Walnuts
• 3 Tablespoons Raisins
• FOR THE DRIZZLE:
• 1/2 teaspoons Ground Cinnamon
• 1-1/2 Tablespoon Light Brown Sugar
• 2 teaspoons Olive Oil
• 1 Tablespoon All-purpose Flour

1. Place oats into a medium bowl and pour in the almond milk. Whisk in flours, bran, baking powder, honey, egg and egg white. Fold in cinnamon, walnuts and raisins.
2. In a smaller bowl, whisk together drizzle ingredients.
3. Heat a nonstick skillet over medium high heat. Spoon roughly 3/4 cups of batter onto the hot skillet, fitting as many onto the skillet as you can. Use a spoon to drizzle some cinnamon mixture over the batter evenly (whatever design you like!), using roughly 1 tablespoon of the mixture per pancake. Cook until batter begins to bubble, then use a thin spatula to gently flip over the pancakes. Cook for roughly 3 minutes until cooked through. Remove the pancakes from the skillet and repeat with the remaining batter.
4. Serve immediately!
5. Makes roughly six 6" pancakes.
6. Nutrition Info per 2 pancakes: 340 calories, 10 g fat (5 g monounsaturated, 4 g polyunsaturated), 14 g protein, 44 g carbohydrates, 7 g fiber

rolled oats, vanilla, ubc, ubc, cups wheat bran, baking powder, honey, egg, egg white, ubc, walnuts, raisins, drizzle, ground cinnamon, light brown sugar, olive oil, allpurpose

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cinnamon-roll-oatmeal-pancakes/ (may not work)