Buttermilk Oat Pancakes

2 cups rolled oats (not quick)
2 cups buttermilk

2 eggs, beaten to blend
4 tablespoons butter, melted and slightly cooled
1/2 cup all purpose flour
2 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
vegetable oil for grill

Mix oats and buttermilk in large bowl. Cover and refrigerate overnight; or up to 2 hours.

Whisk eggs and butter into oatmeal mixture. Sift together dry ingredients and add to oat mixture. Heat griddle or heavy large skillet over medium-high. Lightly brush with oil. Ladle batter by 1/4 cupfuls onto griddle (spread out a little...it is thick). Sprinkle some berries over now if you want berries. Cook until batter bubbles and bottom is deep golden brown, about 3-5 minutes per side.

Freeze the leftover cooked pancakes with wax paper between layers. They are great to pop in the toaster frozen for a quick breakfast or snack.

From: Two Dashes of Sevillity