Raspberry Pancakes

Ingredients:
1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1 cup fresh or frozen raspberries, rinsed
pecans (for topping)

1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.

2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.

3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in 1 cup raspberries.

4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with cooking spray and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with syrup and pecans.