These pancakes are very hearty and the recipe makes a ton! We still have a huge stack of them sitting in a ziploc in the fridge. I loved the nutty, chewyness the pancakes have as a result of the oats and whole wheat flour, not to mention the almonds! While I typically prefer my pancakes very thin, I didn't mind the density of these. I couldn't really taste the cinnamon in there, probably because the almonds and cranberries overpowered it, so if I made this exact recipe again, I might eliminate. I will definitely be trying this recipe with bananas and chocolate chips :)

Recipe-adapted from Cristine

Ingredients:
-2 cups flour (I used 1 cup all-purpose and 1 cup whole wheat)
-1/4 cup packed brown sugar
-1 tablespoon baking powder
-1 teaspoon salt
-1/2 teaspoon ground cinnamon
-2 cups old fashioned oats
-2 cups milk (I used skim)
-2 large eggs
-1/4 cup vegetable oil (next time I'll try applesauce)
-1/4 cup water (I added this to thin them out a bit :))
-1/4 cup sliced almonds, chopped
-1/2 cup cranberries, chopped (I would increase this to a cup next time, but it was all we had left)

Directions:
1. Combine flour, brown sugar, baking powder, salt, cinnamon, and 1 cup of oats in a food processor. Pulse until oats are ground.
2. In a large bowl, combine eggs, milk, and oil. Add dry ingredients plus the other cup of oats.
3. Stir in almonds and cranberries.(I must note again that my life has been greatly improved by my food processor! Chopping is such a piece of cake!)