This recipe is adapted out of a great cookbook, Cashews and Lentils, Apples and Oats, by Diana Dalsass. They are my favorite pancakes and Ayden and I often make them together on our days off. Be aware that the oats have to soak overnight in the fridge so plan ahead! Enjoy!
2 cups oats
2 Tbls lemon or lime juice plus enough milk to equal 2 cups
1/2 cup whole wheat flour
1 Tbls honey
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/2 stick (4 Tbls) butter, melted
Stir the oats and milk mixture together and refrigerate overnight. The next day mix the flour, baking powder and soda into the oats along with the eggs, honey, and butter. Scoop batter onto a hot skillet and brown lightly, first one side then the other. The batter is thick so I usually level out the scoop after putting it in the skillet.
These are really yummy with fresh fruit and yogurt.