Cinnamon Oatmeal Pancakes with Grilled Peaches

I had never made Grilled Peaches until over the weekend. When we grilled them last Saturday, we grilled a few extra, and put them in the fridge They were so good, that we did a few extra, to eat for breakfast. Breakfast!  Have you ever had Grilled Peaches for Breakfast?  Even as we were eating them Saturday night,  we decided that they would be so good on Pancakes, especially the Buttermilk Oatmeal Pancakes,  that we had made before. This time when we made the Oatmeal pancakes, we added a little more cinnamon. Peaches and cinnamon just go together, I think.  The next morning all we had to do was make these yummy pancakes, reheat the Grilled Peaches, slice the peaches, and top the pancakes.

These pancakes were so good before with the rolled oats, but when we added the extra cinnamon, and topped them with Grilled Peaches, They were over the moon good, a great start to a great day.

Sunday was a great day because it was in the low eighties, and very little humidity.  A front had gone through on Saturday, and broke our oppressive heat wave.  We decided we were going to do something outside for sure. We went sightseeing in our "backyard, backyard in our local area.  There is a beautiful  and historic Japanese  Tea Garden  in the Fabyan Forest Preserve in Batavia IL, about 8 miles from our house. Col. George Fabyan had the gardens designed for his wife, Nellie in 1909, and they have been preserved, beautifully. They also have a museum with lots of local history. We had ridden past the gardens on the bike path, but never went to visit them, until Sunday, a perfect day! Make some of these pancakes, and then go exploring in your "backyard'. Enjoy! 

 These gardens are so calm and serene in the middle of the bustling suburbs.

Oatmeal Pancakes adapted from Allrecipes

Ingredients:

1/2 cup all-purpose flour 1/2 cup rolled oats 1 tablespoon white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt I didn’t use 1 1/2 tsp. cinnamon 3/4 cup buttermilk  I made sour milk with Almond Milk 1 teaspoon vanilla extract 2 Tbsp vegetable oil  I subbed  coconut oil 1 egg

Directions:

1	Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth. if you want more texture, don’t puree as long. We used our immersion blender, which worked very well.
2	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, with your favorite toppings.

 I linked this recipe to the Love Bloghop #peachlove

 I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #30
Stop by and say Hi to Brandie!