Inspired by a bowl of oatmeal with nuts, raisins, and cinnamon, these pancakes can be doubled for brunch get-togethers. To convert to vegan, use an egg substitute or one tablespoon of ground flaxseeds mixed with water.

SERVES 5 TO 6 (MAKES ABOUT 20 SMALL PANCAKES)

INGREDIENTS

• 1 3/4 cups plain unsweetened oat milk
• Scant 2 tablespoons orange juice
• 3 tablespoons safflower oil, divided
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups white whole-wheat flour
• 1 cup plain quick oats
• 2 tablespoons Sucanat or brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

INSTRUCTIONS

1. In a large bowl, stir together the oat milk and orange juice, and let it sit for 10 minutes.
2. Then, stir in 2 tablespoons of the oil, the egg, and the vanilla.
3. In a medium bowl, whisk together the flour, oats, Sucanat or brown sugar, baking powder, cinnamon, baking soda, and salt.
4. Pour the dry mixture into the wet mixture, and stir just until combined.
5. Let the batter sit for about 15 minutes.

COOK THE PANCAKES

• 1/2 cup raisins, ideally a mix of purple and golden
• 1/2 cup pecans, lightly toasted and finely chopped

INSTRUCTIONS

1. Brush the inside of a 10-inch nonstick skillet with the remaining tablespoon of oil, and heat over medium.
2. When warm, add four scant 1/4-cupfuls of batter, spacing them apart; sprinkle about 1 teaspoon each of the raisins and pecans onto each pancake.
3. Cook until they puff up around the edges and a few bubbles form, about 3 minutes.
4. With a nonstick spatula, carefully flip and cook until the second side is fully cooked through, about another 3 minutes.
5. Repeat with the remaining batter, nuts, and raisins (later batches will likely cook in slightly less time).