Overnight Oatmeal Pancakes

These oatmeal pancakes require some extra forethought due to the overnight soaking required, but they are so worth it. They fill you up and don't give you that blood sugar crash. Perfect for a leisurely weekend breakfast.

Combine:

2 cups oats (old fashioned, not quick cooking)
2 cups plain organic yogurt, kefir or buttermilk

Soak oats in yogurt overnight.

2 free range or organic eggs
1/2 stick organic butter, melted
1/2 cup unbleached nonbromated flour (you can also use whole wheat pastry flour)
1 tsp aluminum free baking powder
1 tsp baking soda
1/2 tsp cinnamon
pinch sea salt

Preheat a cast iron griddle on low- medium heat. Combine remaining ingredients and then add oat/yogurt mixture. Turn heat to low under pan. Pour batter on pan 1/4 cup at a time. Use the back of a large spoon to flatten the pancakes. These have to be cooked slowly or they will burn on the outside but be raw inside, so give them 5 minutes per side. Serves 4.

Enjoy with warm maple syrup, applesauce or other warm fruit topping