RECIPES THAT MAKE YOU FEEL ALL NOSTALGIC AND LONG FOR THE GOOD OLD DAYS WHEN THINGS WERE SIMPLE AND EASY.Do you ever wake up in the morning and want something DIFFERENT for breakfast? Something to satisfy you when you're tired of the same old same old and you long for something that makes you feel all warm and fuzzy inside? I have good news for you--these pancakes will do all that and more. They are just what you need when you have a little extra time to do something fun for breakfast that will stay with you long after you've taken your last marvelous mouthful. Pancakes are great just as plain old pancakes, but once in a while you just need something more than just plain old pancakes and these pancakes are definitely something more. My mother used to call pancakes "hotcakes" which makes sense because they aren't really any good unless you eat them hot off the griddle. Pancakes are always fun to dress up with things like blueberries or chocolate chips or what have you, but for some reason the combination in these pancakes really goes beyond anything you've had before. They stand out as unique and different all on their own, but then they become spectacular with the buttermilk vanilla syrup. Yum!
So, try these on for size and see if you don't agree that this is one of the best pancakes you've ever eaten or I'll gladly eat my banana oatmeal pecan pancake.
2. In a bowl combine the oatmeal flour, regular flour, brown sugar, baking powder and salt. In a separate bowl, whisk the milk, eggs, mashed banana and melted butter with a wire whisk until well-blended.
3. Chop up the pecans and set aside.
4. Combine the wet and dry ingredients and fold in the pecans. Heat a griddle and lightly grease or spray with Pam. It should be hot but not too hot. Hot enough to cook the pancakes, but not so hot that they are charred on the outside, but runny on the inside. If your batter is too thick, add a little more milk.
6. Cook on the griddle, flipping when the bubbles break.
7. They should look pretty much like this and, as Grandma Gee said, pancakes should always be eaten hot.
7. Meanwhile start making the vanilla syrup. Here's how:
3. Add some sliced fresh fruit and a dollop of whipped cream and you have some of the best pancakes you've ever eaten. Guaranteed! Enjoy.
1 1/2 C. oatmeal (the old fashioned kind)
1 C. flour
2 T. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 C. milk
1 C. mashed bananas
2 eggs, slightly beaten
2 T. melted butter
1/2 C. chopped pecans
1. Put the oatmeal into the blender and process until it is like coarse meal.
2. In a bowl combine the oatmeal flour, regular flour, brown sugar, baking powder and salt. In a separate bowl, whisk the milk, eggs, mashed banana and melted butter with a wire whisk until well-blended.
3. Chop up the pecans and set aside. 
4. Combine the wet and dry ingredients and fold in the pecans. Heat a griddle and lightly grease or spray with Pam. It should be hot but not too hot. Hot enough to cook the pancakes, but not so hot that they are charred on the outside, but runny on the inside. If your batter is too thick, add a little more milk. 
6. Cook on the griddle, flipping when the bubbles break.
7. They should look pretty much like this and, as Grandma Gee said, pancakes should always be eaten hot. 
7. Meanwhile start making the vanilla syrup. Here's how:In a medium saucepan put:
1 1/2 C. sugar
3/4 C. buttermilk
1/2 C. butter (one cube)
2 T. corn syrup
1 tsp. baking soda
2 tsp. vanilla
1. Mix the first 5 ingredients (all but the vanilla) and bring to a boil. Boil for 7 minutes.
2. Remove from the heat; stir in vanilla.
Serve on pancakes, waffles, etc.
3. Add some sliced fresh fruit and a dollop of whipped cream and you have some of the best pancakes you've ever eaten. Guaranteed! Enjoy.
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