Oatmeal Buttermilk Pancakes

1/2 cup old-fashioned oats
1 cup all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into chunks
2 cups nonfat buttermilk
1 egg, lightly beaten
2 teaspoons avocado oil or canola oil, divided

In a food processor with steel blade attachment, grind oats for about 45 seconds, until the texture resembles coarse flour.  Add flours, baking powder, baking soda, and salt, and pulse to combine.  Add butter and process until mixture resembles coarse meal.

Transfer oat mixture to a large bowl.  Use a spoon to make a well in the center.  In a large measuring cup, whisk together buttermilk and egg until combined.  Pour into the well and gradually stir until oat mixture is moistened.

Brush 1 teaspoon oil over a cast iron or nonstick skillet.  Heat to medium-high, when oil isn't smoking but a bead of water flicked onto the surface sizzles and evaporates in a second.  Ladle 1/3-cup scoops of batter onto the griddle and spread them into circles; the batter will be thick.

Cook undisturbed for 2 to 3 minutes, until most of the bubbles that form have popped and the edges are starting to dry out.  Use a spatula to flip pancakes; the bottoms should be browned.  Continue cooking for another 1 to 2 minutes, until browned.  Transfer to a platter or baking sheet to keep warm in a 200° F oven.  Repeat steps with remaining batter, adjusting heat to medium-low to prevent scorching and rebrushing with oil as necessary.

Makes 12 pancakes.

From Maple by Katie Webster