makes 16 pancakes
* 2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal (actually, I'm going to thermos cook whole oat groats, with a small amount of seaweed)
* 2 cups buttermilk (I'm using goat's milk kefir)
* 2 large eggs
* 1 tablespoon honey
* 2 tablespoons vegetable oil (coconut oil)
* 1/2 cup flour (amaranth, millet, quinoa or buckwheat)
* 1/2 teaspoon cinnamon (the soft, ceylon bark)
* 2 tablespoons sugar (probably not)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
Add oats and buttermilk to a mixing bowl. Stir to combine and cover with wet T towel. Let sit for awhile.over night is fine so the grain begins to culture (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.
Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.