Cinnamon Oatmeal Pancakes

Combine flour, oatmeal, brown sugar, baking soda, cinnamon and salt in large bowl. Set aside.

Put buttermilk, egg and melted butter into small bowl. Whisk until frothy. Add to dry ingredients; stir until smooth. (Can be cooked immediately or refrigerated up to 5 days.)

Stir before using. If batter is too thick, stir in 1 tablespoon buttermilk or water and repeat if needed. Heat greased nonstick griddle over medium-low heat.

When hot, spoon 2 tablespoons batter per pancake onto griddle into 3-inch rounds. Cook until pancakes bubble and brown on edges, about 3 minutes. Use spatula to turn and brown other side, about 2 to 3 minutes more.

Can be kept warm in 200-degree oven while remaining pancakes are cooked. Serve hot with warm maple syrup passed separately.

This recipe yields 18 to 20 (3-inch) pancakes.

Each of 20 pancakes: 64 calories ; 71 mg sodium; 16 mg cholesterol; 2 grams fat; 9 grams carbohydrates; 2 grams protein; 0.03 gram fiber.