Makes about 3 dozen pancakes
1 cup whole wheat flour
1 cup all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk, plus more as needed to thin the batter
1/4 cup unsalted butter, melted
1/4 cup blackstrap molasses
Canola spray oil
Preheat the oven to 200°F for keeping cooked pancakes warm.
In a large bowl, whisk together flours, oats, baking powder and salt; set aside. In a medium bowl, whisk together milk, melted butter, molasses and eggs. Using an electric mixer, combine wet and dry ingredients, beating until smooth.
Heat a large skillet or griddle over medium heat. Lightly spray the skillet with spray oil. Working in batches, ladle about 1/4 cup of batter into the skillet for each pancake. Cook, flipping halfway through, about 8 minutes total or until cooked through and deep golden brown. Transfer cooked pancakes to a baking sheet and place in the oven. Continue with remaining batter, oiling the skillet as needed, and adding cooked pancakes to the baking sheet in the oven.