Step 1

Preheat a heavy bottomed skillet (I use my 12″ cast iron skillet) to medium low heat.

Step 2

Meanwhile, slices the leftover oatmeal into approximately 1/2″ thick slices.

Step 3

Melt the butter (or ghee, or coconut oil) in the skillet and turn to coat the pan.

Step 4

Add the slices the slices of oatmeal, filling the pan yet leaving enough room to be able to turn the slices over. If you have any slices that didn’t fit in the pan, put them in the fridge until the first batch is done.

Step 5

Cook until the oatmeal is evenly browned, about 3-5 minutes. Using a flipper, very carefully scoop up each pancake and turn them over. You might need to use your hand to guide the cake as it flips.

Step 6

Let the oatmeal slice cook on the second side until evenly browned, another 3-5 minutes.

Step 7

When they’re ready, remove to a plate using the flipper. Top as desired and serve warm.