Cinnamon-Scented Oatmeal Pancakes with Cranberries and Almonds

1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teapoon salt
1 egg
1/2 cup milk
2 cups cooked oatmeal
1/3 cup dried cranberries
Vegetable or olive oil for frying
Honey, for serving

1. Heat the oven to 200 degrees.  Combine the flours, oats, almonds, baking powder, cinnamon and salt in a large bowl.
2. In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the cranberries until just incorporated.  Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix.  The consistency should be that of thick pancake batter; add a little more milk or whole wheat flour as needed.
3. Put a large skillet or griddle over medium heat.  When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot.  Spoon out the batter, making any size pancakes you like.  Cook until bubbles form on the top and pop, 2 to 3 minutes.  Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more.  You may have to rotate the cakes to cook them evenly, depending on the heat source and pan.  As they finish, transfer them to a plate in the oven while you cook the remaining batter.  Serve with honey or maple syrup.  Yield 4 to 6 servings.