Hazelnut Oatmeal Pancakes
Mix buttermilk and oats in large bowl.
Let stand 5 minutes.
Whisk in eggs.
Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts.
Heat heavy large skillet over medium-high heat.
Brush with oil.
Drop batter by ⅓ cupfulls into skillet, spacing apart.
Cook until bubbles form on top of pancakes, about 2 minutes.
Turn and cook until bottoms are golden, about 2 minutes more.
Transfer to plate.
Repeat with remaining batter, brushing skillet with oil as needed.
Serve with maple syrup.