Instructions: In a large bowl, combine oats and 2 cups buttermilk. Soak at least 30 minutes or as long as overnight.

In a medium bowl, stir flour, sugar, baking powder and baking soda together.

Stir dry ingredients into oat mixture. Stir in eggs and melted butter. Batter should be thick, but add 1 or 2 tablespoons more buttermilk if it seems too thick to pour.

Heat a non-stick or well-seasoned griddle over medium heat. Coat lightly with oil. Pour out batter by 1/4 cup portions. Distribute 3 or 4 slices of pear and about 1 teaspoon sliced almonds over each pancake. Cook until browned on bottom, 2 or 3 minutes. Flip and cook on other side until evenly browned, 2 or 3 minutes

(these need to cook a little longer than regular pancakes, to allow oats to cook thoroughly). Keep warm in a low oven. Serve with butter and maple syrup.

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