Oatmeal Pancakes

Oatmeal Pancakes with Warm Peach Compote

2         cups gluten-free rolled oats

2         cups buttermilk

3         peaches, peeled and coarsely chopped (about 2 cups)

2         tablespoons brown sugar

2         tablespoons water

1/4      teaspoon ground cinnamon

1/4      teaspoon vanilla extract

2         large eggs, lightly beaten

4         tablespoons butter, melted and cooled

1         teaspoon vanilla

65       grams (about 1/2 cup) kumquat all-purpose flour

2         tablespoons sugar

1         teaspoon baking powder

1         teaspoon baking soda

1/2      teaspoon ground cinnamon

1/4      teaspoon salt

Cooking spray

1. Combine oats and buttermilk in a large bowl; cover and refrigerate at least 2 hours or overnight.

2. Combine peaches and next 4 ingredients in a medium saucepan. Bring mixture to a boil; reduce heat and simmer until mixture is thickened, about 8 minutes. Set aside and keep warm.

3. Add eggs, butter and vanilla to oats mixture. Combine flour and next 5 ingredients in a medium bowl. Stir flour mixture into oat mixture to combine. 

4. Preheat griddle over medium-low heat. Spray lightly with cooking spray and ladle pancake batter onto griddle with 1/4-cup measuring cup. Flip pancakes with bubbles begin to appear on the surface and cook until golden brown, about 4 minutes on each side. Serve warm with peach compote mixture and warm, pure maple syrup. 

Yield: 4-6 servings.