Cinnamon-Oat Pancakes

• 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

In a food processor, 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.

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet 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.

Makes 20. Serving (4 pancakes)=296 calories.

VERDICT: Substituted apple butter for one egg, as one egg was all I had. Possibly as a result, a little heavy, but not bad. The bits where the pancakes got crispy and crusty verged on delicious. Still, given that I'm not a huge pancake fan to begin with, toss.