Oat Nut Pancakes
(Adapted from Moosewood Restaurant New Classics)

Tip: Toast 1/2 cup of walnuts or pecans. Finely  chop 1/4 cup, and use the remaining in warm syrup.

Dry Ingredients:
1 cup unbleached white flour

1/4 cup whole wheat pastry flour
1/4 cup quick cooking oats or oat flour
1/3 cup flaxmeal
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup toasted walnuts or pecans finely chopped

Wet Ingredients:
1 1/2 cups soy milk
1 tablespoon vegetable oil
1 tablespoon pure maple syrup or sugar

In a large bowl, sift all dry ingredients except walnuts and oats, and then add the walnuts and oats and stir. Make a well in the dry ingredients and add the combined wet. Stir just until combined.

Lightly oil a griddle or skillet and heat to medium high heat. Use about 1/4 cup batter for each pancake. Cook on the heated griddle until bubbles start to form on the top, which should take about one to one and a half minutes. Then flip the pancakes and cook the other side until golden brown, about 1 minute longer.

Serve right away or keep warm in an oven set to the lowest heat.