Oaten Cakes

We've adapted this recipe from a REALLY dry and tasteless version of Celtic Oaten Cakes from a kid's history book and a completely oatless pancake from Laurel's Kitchen. Go figure! I've made these numerous times and believe that the oat/flour ratio is right; but countless variables may interfere, including the brand of oats you use. So if at first you don't succeed...

2 cups old-fashioned oats
3 cups rice milk (or other milk)
4 Tablespoons honey
4 large eggs
2/3 cup grapeseed or canola oil
3 cups whole wheat or barley flour
2 teaspoons salt
4 teaspoons baking powder
1 Tablespoon Earth Balance or butter

Soak oats and rice milk with honey for at least 5 minutes in a large mixing bowl. Add in eggs and oil and beat thoroughly.

Preheat griddle to medium-high temperature (I set mine to 6 out of 10).

Pour in flour and then pour salt and baking powder on top of oat & milk mixture. Stir in gently with a fork until just combined. Drop by 1/3 cupfuls onto griddle greased with 1 teaspoon Earth Balance or butter. Turn when pancakes are looking just dry around the edges. I discontinue using Earth Balance on the griddle after the first three pancakes.