Blueberry Oatmeal Pancakes with a Twist

I tried this recipe the other morning for breakfast and found it to be a bit bland as is so I added 1 teaspoon of cinnamon and vanilla extract. Of course you could substitute any extract of desired.

Tips:

• Add fresh blueberries to the mix. Frozen blueberries have preservatives in them are not of good quality to make pancakes.
• If you do not like blueberries, substitute preferred fruit of choice

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups quick cooking oats
• 2 cups soy milk
• 3 eggs, beaten
• 1/4 cup olive oil
• 1/2 cup frozen blueberries

Directions

1. Preheat a lightly oiled griddle over medium heat.
2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.