Here's the recipe how I made it (and with a new name ;))
And instead of syrup, we've been topping them with strawberry sauce. For some reason, we had an overabundance of strawberries this week so I made this easy sauce. I used about 1 pound of strawberries, a half a cup of water and a half a cup of sugar. Cooked till bubbly and mushy then blended it when cooled. De.lish.us. (makes a good ice cream topping too)
Having these ready every morning this week has been so nice. I warmed them up while the kids got ready and served them with a turkey sausage link and a glass of milk. I think it makes a rather well-rounded breakfast with some carbs, whole grain, some protein, dairy and a little bit of fruit to boot. This isn't the most exciting picture but I'll share it anyway. They looked and tasted about 100 times better than they appear in this photo.
The recipe made 12 large pancakes and that was enough to last us till today (Thursday), so we will be having a cold cereal Friday morning at our house. But, hey, it's Friday so I won't let anyone complain!
Nutty Wheat & Oat Pancakes
1 1/2 cups old-fashioned oatmeal
3/4 cup white flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk (I used 1.5 T of vinegar combined with enough milk to make 1.5 cups)
1 cup milk
1/4 cup applesauce
1/4 cup sugar
3 tablespoons chopped walnuts
Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, flours, baking soda, baking powder, and salt.
In another bowl, combine milks, applesauce, egg, and sugar with a whisk until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts.
Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.