Just in Time for Sunday Breakfast

People, Vince is once again rockin' my world with superb breakfast yummies. And I thought I might share, so that come tomorrow at breakfast time, your world could be rocked, too. These oatmeal pancakes are the pancakes I've been searching for all my life: not too thick or cakey (I prefer thin pancakes), simultaneously dense and light, with a mildly nutty flavor that taste great with just a little butter or with berries, too.

Oatmeal Pancakes
serves 2

1/2 cup all-purpose flour (we used whole wheat, and I'd highly recommend it)
1/2 cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (we used 3/4 c. milk and a splash of white vinegar instead)
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a blender or food processor and puree until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.