Cinnamon-Oat Pancakes

I often pick up Martha's Everyday Food Magazine at my local grocery store. I usually find at least a couple of really great recipes. One of the recipes we use often is the Cinnamon-Oat Pancakes. My family loves them. Each Saturday it is my routine to make a nice breakfast for the family and as I do this I make a double recipe of whatever it is ( waffles, pancakes, muffins) and freeze the rest to use during the school week. It saves time and gives me piece of mind that my kids are eating something healthy.

Cinnamon-Oat Pancakes
by Everyday Food

Makes 20

2 cups all-purpose flour (spooned and leveled)

1/4 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups old-fashioned rolled oats

2 cups milk

2 large eggs

1/4 cup vegetable oil, plus more for skillet

Directions

1. In a food processor or blender, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
2. Heat a large skillet or griddle over medium. Lightly spray griddle. Using 2 to 3 tablespoons for each pancake, drop batter on griddle and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.