This weekend is one of my favorites of the entire year. There are few times when I feel justified to sit on my couch and eat delicious food for two days straight. Our church has what’s called General Conference where the leaders and prophet of our church speak to us and they broadcast it on television and the internet around the world. Basically it’s like 8 hours of church on t.v. This may not sound fun to some, but for our family it is a special time to be together, listen to uplifting messages and eat lots of yummy food. 
 

 (I love these men! President Eyring, President Monson & President Uchtdorf)
 
The Monday before Conference begins we have our family council and each of the kids get to choose their favorite recipes/meals they want me to cook for this special weekend. They think it is so fun to be able to come up with our menu for the weekend and get to have special treats that I don’t make very often. One of the first requests was for these super spongy Oatmeal Pancakes. Of course they want them smothered in a sweet, berry syrup which makes these pancakes even better. A warm breakfast on a relaxed Sunday morning (without having to get 5 kids out the door to church by 9 a.m.) is going to be so great! Wake up to warm pancakes, turn on the fireplace, snuggle in a blanket and you have a weekend that couldn’t be better. No matter what your weekend plans are, these pancakes are a great, and healthy, way to start your day!
Oatmeal Pancakes
Ingredients
  1. 2 cups cooked oatmeal or steel cut oats
  2. 2 Tbls. baking powder
  3. 3 tsp. salt
  4. 1/2 cup, sugar
  5. 3 Tbls. oil
  6. 1/2 cup sour cream
  7. 4 eggs
  8. 2 cups milk
  9. 2 tsp. vanilla
  10. 2 1/2 cups flour
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Instructions
  1. Place the cooked oatmeal, baking powder, salt, sugar, oil, sour cream, eggs, milk, vanilla and blend until smooth. Add the flour one cup at a time until the batter is the right thickness. If your blender is not large enough to hold the flour, pour the mixture into a bowl and whisk the flour into the mixture.
  2. Heat a hot griddle and grease with butter or cooking spray. Pour a half cup portion of batter onto the griddle and cook until the bubbles in the pancake begin to pop. Flip the pancake and cook on the other side until golden brown. Serve with any of your favorite specialty syrups, apple pie filling, or maple syrup.
Notes
  1. *The great thing about these pancakes is they use leftover homemade oatmeal or steel cut oats. Every time I make oatmeal I always WAY over estimate how much my family will eat. The cooked oatmeal in this recipe is what makes these pancakes so extremely soft and spongy. If you don't have leftover cooked oatmeal you will want to microwave some oats in some water in the microwave until the water is dissolved (one part oatmeal to two times water).
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