Let's say a little hallelujah for Oatmeal Pancakes. The base is mostly oatmeal, which means they're high in protein and fiber, and hearty to keep you full. Your kids will love them because - they're pancakes!
In a large bowl, stir together the dry ingredients: oatmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium-size bowl, whisk together the wet ingredients: egg, buttermilk, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and whisk to just combine. Don't over-whisk! Leaving a few small clumps of flour is okay. Let pancake batter stand for 5-10 minutes.
Heat and lightly grease a griddle or heavy frying pan to medium heat. Pour approx 1/4 cup batter for each pancake, spreading if it's quite thick.
Cook for 1 to 2 minutes on each side, until golden brown, turning when edges are slightly dry and bubbles form on the surface.
Serve warm with plenty of maple syrup and fresh fruit.
To make 1 1/2 cups of buttermilk for this recipe, pour 1 tbsp + 1 tsp of lemon juice into a large glass measuring container. Pour in milk until the liquid measures 1 1/2 cups. Let stand for 5-10 minutes, until thickened. More details and other substitution options here.
If you have any leftover pancakes: saran wrap the extras and store them in your fridge. They reheat amazingly well in a toaster - perfect for quick weekday morning breakfasts!