Buttermilk Oatmeal Pancakes

2 cups old-fashioned rolled oats
1 1/2 cups buttermilk
1 1/2 cup milk
3 large eggs
1/2 cup unbleached flour
3 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Mix oats with buttermilk and milk in a large bowl.  Cover, and refrigerate 8 hours, or overnight.
Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.
Heat skillet or griddle over medium heat.  Spray with cooking spray, or brush with melted butter or cooking oil.  Pour 1/3 cup batter onto skillet for each pancake, spreading into a 4-inch circle.  Cook 3-4 minutes, or until bubbles start to appear on the surface.  Flip pancakes with spatula, and cook 1-2 minutes longer.  Serve hot, topped with fruit compote, maple syrup, or peanut butter if desired.

Serves 4 (12 pancakes)

* Vegetarian Times May 2008