Oatmeal Pancakes

I got this from the milk calendar and it is out of this world delicious!  I serve mine with homemade maple syrup, strawberries and a dollop of Greek Yogurt.  Decadent!

1 1/2 cups quick cooking rolled oats
2 cups milk
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tbsp packed brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
Butter for cooking

1. In a large bowl, combine rolled oats and milk.  Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all purpose flour, sugar, baking powder, salt and cinnamon.
3. Whisk eggs and 1/4 cup butter into milk mixture until blended. Pour over flour mixture and stir just until combined.
4. Heat a large nonstick skillet over medium heat.   Brush with a thin layer of butter.  Ladle about 1/4 cup batter per pancake into skillet.  Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed.  Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.

**Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month.  Pop in the toaster for a quick, weekday breakfast.