3/4 cup quick oatmeal
1 1/2 cups buttermilk
1/4 cup to 1/2 c. all purpose flour
1/2 tsp. vanilla (optional)
1 tbsp. sugar
3/4 tsp. baking soda
3/4 tsp. salt
2 eggs

Put all ingredients in blender and process for about 30 seconds. Start with 1/4 cup flour plus 2 tbsp; if the batter is too liquid, add the remaining flour or enough flour to thicken to desired consistency. For lighter pancakes, use less flour; for heavier, thicker pancakes, add more flour.

Pour small circles onto a well greased and moderately hot skillet (a droplet of water dropped onto skillet should "dance").

Cook first side until edges are done and have little bubbles; turn and cook other side for an equal amount of time, or until cooked through (about 2 minutes per side).

Serve with applesauce, mashed cooked bananas, or your favorite toppings.