Oatmeal Pancakes

     I always enjoy making these, not only because they taste so good...but because I don't always eat very healthy and these pancakes make me feel like I'm doing something healthy.

Here's the recipe

2 cups of Old Fashioned Quaker oats or quick cooking oatmeal

2 cups of Buttermik

2 large eggs

1 tablespoon of honey

2 tablespoons of vegetable oil

1/2 cup flour

1/2 teaspoon of cinnamon

2 tablespoons of Sugar

1 teaspoon of baking soda 

1 teaspoon of baking powder

1/2 teaspoon of Salt

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). 

Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

**If you don't have buttermilk handy (which I never do) Just add 2 tablespoons of white vinegar to a measuring cup. Then fill with milk until you have a measurement of 2 cups. Let sit for 10 minutes then stir and add to your oats. I also heard that lemon juice works the same way as the vinegar but I have never tired using the lemon juice way.

Here's a video showing how I make these 

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My Version of Monkey Bread

I've made this many times and it's a big hit with family and friends.

Here's The Recipe

2 cans of Plain Refrigerator Biscuits

2 Cans Of Cinnamon Rolls

1 1/2 cups of Cream

1 /1/2 cups of Packed Brown Sugar

1 1/2 teaspoon of Cinnamon 

1 Cup of chopped Walnuts or Pecans

Cut each biscuit into quarters - put aside. Grease Bundt pan. placed some chopped nuts in the pan.
Now, half of those quarters, and layer them in the bottom of your greased bundt pan.
You should also preheat your oven to 350F.

In a small sauce pan, heat your cream.

Add the brown sugar to your cream.
Then add 1 1/2 tablespoons of cinnamon.

When you get a nice deep brown color, stir in 1 cup of chopped walnuts or pecans, your choice.

Pour the mixture into a 2 cup measuring jug. You should have about 2-2 1/2 cups of this mixture now.
1 cup will go on the lower layer, and 1 cup will go on the top layer of biscuit quarters.
Pour the mixture around the bundt pan, over the biscuit quarters. Remember, use only half of your mixture, about 1 cup.
Once you've gone completely around the pan, and used 1 cup of your brown sugar mixture, start layering on the next set of biscuit quarters. The pour second half of your cream mixture over top

Now place your pan in your preheated 350º oven, and bake for 45-55 minutes, or until golden brown. It is important not to overcook this cake. So after 45 minutes be sure to check it and if you think it's not done just check it every 5 minutes after that.
Once out of the oven, give the cake 10 minutes to cool slightly, and then flip on to a plate or platter. I used the frosting that came in the cinnamon roll cans over the top.

I've seen many Monkey Bread videos on YouTube but noticed that none were like mine so I decided to make this video and share my version.

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