Cinnamon- Oat Pancakes

So, with Mr. Smith and I's new schedule, we seem to be making a lot less dinner at home and a whole lot more breakfasts. Since we have also been doing a little bit of traveling, I have also neglected any and all grocery shopping over the last couple of months. So when we ran down to our last two eggs last week my mind jumped right to pancakes, but guess what... almost all of the recipes I have call for buttermilk, and if I don't groceries, I sure as hell don't have buttermilk. Seriously- who keeps that around? After checking out some magazines that my neighbor gifted me, I found this recipe that saved the day, and has become a favorite here as well.

Cinnamon- Oat Pancakes
From: Everyday Food, May 2009
2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
Heat a large skillet or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1-2 minutes. Flip pancakes and cook until browned on undersides, 1-2 minutes more. Repeat with more oil and batter until all batter is used.
*To freeze, cool pancakes on a wire rack, then arrange in a single layer on a baking sheet. Freeze until firm, about 30 minutes. Transfer pancakes to a resealable plastic bag and store in the freezer up to 3 months.