Marathon Pancakes

Marathon oatmeal pancakes
½ cup oatmeal uncooked
½ cup plain yogurt or buttermilk
½ to ¾ cup milk
1 egg or egg substitute
1 tablespoon oil, preferably canola
2 tablespoon firmly packed brown sugar
¼ teaspoon salt, as desired
1 teaspoon baking powder
½ teaspoon baking soda
1 cup flour, preferably half white, half whole-wheat, we like all whole wheat
Optional:
Dash cinnamon
1 cup blueberries
¼ cup sunflower seeds
1.In a medium bowl, combine the first three ingredients. Set the bowl aside for 15 to 20 minutes. This allows the oatmeal to soften
2.When the oatmeal is through soaking, beat in the egg and oil, and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour
3.Heat a large nonstick or lightly oiled skillet over medium heat.
4.For each pancake, our about 1/3 cup of batter onto the skillet. Cook pancakes until the edges are slightly dry, and bubbles and holes form on tap, about 2 minutes, being careful not to overcook the bottom;. Flip each cake and continue cooking until lightly browned. Serve with maple syrup or other topping of you choice.