Crispy Crunchy Pancakes

Oh how I love pancakes! A typical Sunday at my house consists of my niece waking me up asking me if I am going to make pancakes...if I'm not making pancakes I must be sick. I am not a morning person, but in my home of hard core sleeper in peoples I am considered the early riser on the weekends. I have many pancake recipes that I love and often fall back on, but as I continue my quest for better food I came across a new favorite! I got this recipe from an old Southern family cookbook, Talk About Good 2. I find it funny that there are only 2 recipes that we grew up always making from that book...page 98, Don's famous french toast, and pg. 212, Peanut Butter Cookies...needless to say those pages are worn down and covered with love. I of course modified the buttermilk pancake recipe from the cook book, mostly because I really love my pancakes to have texture and not just be fluffy and smooth. This is a thin pancake with a nice crusty crust all around, so if you like the fluff I would skip this recipe.

Crispy Crunchy Pancakes:

Whisk together in large bowl:
1 1/4 cup all purpose flour
1/2 cup ground oats (grind in a food processor or blender)
1/2 cup almond flour
2 tsp baking powder
1/2 tsp. salt
2 TBS brown sugar or rapadura sugar

Whisk together in small bowl and then add to large bowl with dry stuff:
2 eggs
2 cups whole milk mixed with 1 tsp. lemon juice(let it sit a few minutes before adding other stuff)
1 tsp. baking soda

Add and mix:
6 TBS. melted butter

Heat griddle to medium/high and lightly coat with butter before each batch. Enjoy with maple syrup!!!

Tips:
I keep a bag of ground oats stocked in the pantry, I use it so much that it just makes sense.