cinnamon oatmeal pancakes with raspberry sauce

This was supper last night and breakfast this morning.  I have made these many times thinking that I just need to take a picture to then share with all of you.  Finally did it.  I love these pancakes.  This is definitely my go to pancake recipe when I'm needing a quick supper or special breakfast.  I see many cute recipes for pumpkin pancakes or cinnamon bun pancakes but I just never get around to making them.  I once tried a recipe from a blog I visit regularly.  I think they were even called the best pancakes ever (or something like that).  They were awful.  I should have known better when the only flour called for was all purpose.  I like a pancake that has a bit of texture and some nutritional benefit considering all the maple syrup that gets dumped on top.  The white fluffy pancakes just don't keep you full.  Now these are different.  They are still light but have a mixture of flours to make you feel better about eating pancakes for supper.  

And don't shy away from whipping up a quick berry sauce.  This is so quick and easy.  I often switch out the raspberries with blueberries or even a mixture of blueberries and strawberries.  So so good!

Cinnamon Oatmeal Pancakes - adapted from Betty Crocker

 I double this recipe to feed the five of us and still have some leftovers for breakfast the next day.

2 eggs
4 Tablespoons canola oil
2 cups buttermilk (if doubling the recipe, use the entire litre of buttermilk)

1 cup all purpose flour

1/2 cup whole wheat flour

1/2 cup quick cooking oats

2 Tablespoons white or brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Beat the eggs until fluffy.  Beat in the oil and buttermilk until combined.  In a separate bowl, combine the flours, oats, sugar, cinnamon, baking powder, soda and salt.  Gradually combine the flour mixture into the egg/milk mixture.  Whisk until just smooth.  Heat griddle or skillet to medium heat.  For each pancakes, pour scant 1/4 cup batter onto the hot pan.  Cook pancakes until you see numerous bubbles forming on the top.  Turn and cook other side until golden brown.  Serve with raspberry sauce and maple syrup.

Raspberry Sauce - adapted from Moosewood Restaurant Book of Desserts
makes 1 3/4 cups
1/2 orange juice
2 teaspoons cornstarch
2 cups fresh or frozen raspberries (I always use frozen)
2 tablespoons sugar, or to taste

In a small saucepan, whisk together the orange juice and the cornstarch until the cornstarch is dissolved.  Add the raspberries and cook over low heat, stirring frequently, until the sauce thickens.  Stir in the sugar and remove from heat.