Mise en Place

• In a medium bowl, make the buttermilk by stirring the lemon juice into the milk. Set aside.

Prepare

• In a large bowl, measure and whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In the bowl with the buttermilk, add in the olive oil, eggs, and vanilla extract. Whisk until combined.
• Pour wet ingredients over dry ingredients and stir until combined. Let pancake mixture sit for at least 20 minutes. You can cover and put the mixture in the refrigerator for 3-4 hours before making the pancakes.
• When ready to cook, heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.

Serve

• Serve pancakes with fruit and maple syrup, if desired.

Chef”s Note-

• these pancakes freeze well. Let them cool completely and then wrap in plastic wrap and put in a freezer bag. When ready to eat, remove from freezer and reheat in microwave or the toaster.