Oat Flour Pancakes with Fresh Raspberry Syrup

Just looking at the picture makes you want to take a bite!  My little guy Jeremy is in love with raspberries so I thought this would be a perfect breakfast for him.  We love pancakes at this house and I am always looking for different recipes to spice up breakfast.  This has become one of our favorite so far, but I have found a couple more that I will share soon that might takes its place.  With summer in full swing I encourage you to find recipes that allow you to take advantage of all the fresh fruit around us!  Start with this recipe, you won't be disappointed.
Happy Summer!

Oat Flour Buttermilk Pancakes

http://cookingclassy.blogspot.com

Ingredients:
1 cup oat flour*
1 cup all-purpose flour
2 Tbsp sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
3/4 cup milk
2 eggs
2 Tbsp butter, melted

Directions:

Preheat griddle to 325 degrees. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter. Stir in dry ingredients. Pour 1/3 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your favorite syrup and butter or whipped cream.*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2 minutes, until it is very fine (which is what I do if I run out of oat flour.) Yields 12-14 pancakes



Fresh Raspberry Syrup
Yields about 1 1/2 cups

Ingredients:
1 cup fresh raspberries (frozen can also be used)
1/2 cup cold water
2 tsp cornstarch
1/2 cup granulated sugar
Directions:
Combine all ingredients in a small saucepan over medium high heat. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly. Strain seeds through a fine mesh strainer. Serve warm.