Oatmeal Raisin Cookie Pancakes

Those who know me know this, I love cereal. Flax flakes, Captain Crunch, Cherrios, Fruit Loops, Go Lean Crunch.. I would go on but this post should go somewhere. When I was younger, my brother and I ate so much cereal that they named us the 'Cereal King and Queen.' Lame? Yes but very accurate. While I don't eat as much cereal anymore (less than two bowls a day now!), I have grown an immense passion for other breakfast foods outside of the cereal realm. It wasn't until this past June I discovered pancakes. Where have they been all my life? My mother used to make them for us and we would eat them but I was really just craving cereal. But now they are on my mind. All the time.These were so good! The name literally says it all. They were fluffy but still tasted like a good ol' oatmeal raisin cookie. I made these for my Dad who is in love with oatmeal raisin cookies. Since I don't make them enough for him, I made him these.

Oatmeal Raisin Cookie Pancakes
Recipe can be found here

2 eggs
1 1/2 cups flour heaping
1/2 cup old fashioned oats
1 tablespoons splenda brown sugar blend*
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
healthy pinch of freshly ground nutmeg
2 cups buttermilk
1 tablespoon pure maple syrup
3 tbsp vegetable oil
3/4 teaspoons vanilla extract
1/2 cup golden raisins
oil or cooking spray (for cooking)

In a large bowl bear eggs. Add buttermilk, butter, maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in raisins and let batter set for a few minutes. Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough. Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.

* I do have brown sugar but I bought this stuff not too long ago and have been trying to see if it works as well as regular brown sugar and so far so good. BUT feel free to just use brown sugar.