Oatmeal Cookie Pancakes

• 1 cup Flour
• 1/2 cups Quick Cooking Oats
• 1/2 teaspoons Salt
• 3 Tablespoons Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 1-1/4 cup Milk (use Coconut Milk For Dairy Free)
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/3 cups Raisins (plus More For Garnish)

1. In a bowl add the flour, oats, salt, brown sugar, baking powder, cinnamon, and nutmeg. Mix until well combined. Make a well in the center of the dry ingredients. Add the milk, egg and vanilla, stir until just combined. Add the raisins and stir.
2. Heat a griddle or skillet over medium heat, then coat it with cooking spray.
3. Drop about 1/4 cup of batter on the hot griddle, fitting multiples onto your griddle if you can. Cook until pancakes are dry on the edges and bubbles start to form in the center. Flip and cook on the other side until cooked through, about 2 more minutes. Remove the cooked pancakes to a plate and repeat with the remaining batter.
4. Yields 6-8 pancakes.

flour, quick cooking oats, salt, brown sugar, baking powder, cinnamon, nutmeg, milk, egg, vanilla, raisins

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/oatmeal-cookie-pancakes-3/ (may not work)