WHOLE WHEAT OATMEAL PANCAKES

Steps:

• Combine the oats and 3/4 cup of the buttermilk in a medium bowl and soak for 10 minutes. Meanwhile, in another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the egg, melted butter, brown sugar, the remaining 3/4 cup plus 2 tablespoons of buttermilk, and the oat mixture to the bowl. Whisk together until just barely combined. Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (or spray with nonstick cooking spray). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.