Though I don’t need much impetus to create a new kind of pancake, oatmeal-dried cranberry cookies provided the inspiration for these. They are a “sturdy,” pleasantly chewy pancake, so be sure to spread out the batter a little so that they will cook through.

1 1/2 cups + 2 tablespoons unsweetened soy milk (plain or vanilla soy milk would be good too)
2 tablespoons white or apple cider vinegar
generous 1/4 cup dried cranberries (golden raisins would also be tasty)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup cup old fashioned oats (quick-cooking oats might be nice too, but I haven’t tested them)
2 tablespoons brown sugar or raw sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Garnish: maple syrup; chopped walnuts or pecans

In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk. Add cranberries and set aside to soften while you prepare batter. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, oatmeal, brown sugar, cinnamon, baking powder and soda. Make a well in the center and add soy milk-dried cranberry mixture. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with maple syrup and a sprinkling of chopped walnuts or pecans.