Cinnamon Oat Pancakes with Grilled Peaches
(based on Ellie Kreiger’s Whole Wheat Pancakes)

Ingredients

• 3/4 cup(s) flour, all-purpose
• 3/4 cup(s) flour, whole-wheat pastry, or whole-wheat flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt 
• 1/4 cup quick oats
• 1/2 teaspoon cinnamon
• pinch of freshly grated nutmeg
• 2 large egg(s)
• 1 cup(s) buttermilk, low-fat
• 3/4 cup(s) milk, fat-free
• 1/4 teaspoon vanilla extract
• 1 tablespoon honey
• cooking spray 
• 1-2 previously grilled peaches, cut into slices (split the peach, remove the pit, place on the grill cut-side down until you get some good grill marks, sprinkle with cinnamon sugar. done!)
• maple syrup, for serving

Preparation
In a large bowl, whisk together the flours, baking powder, baking soda, salt, oats, cinnamon and nutmeg. In medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.  Top the pancakes with the peach slices and maple syrup.