Buttermilk Oatmeal Pancakes with Blueberries

I came across this recipe at OAMM and thought I would give it a try.  My kids are big fans of pancakes and they ask for them often.  This version of the blueberry pancake is made with a healthy boost of oatmeal and only 1/2 cup of whole wheat flour--no white flour!  You can't beat blueberries and oatmeal for a healthy breakfast.

As I was making these babies, I began to think that my kiddos were not going to like them.  They turn out very dark--beware!  Whenever a food looks even slightly burned, my kids turn up their noses.  When I sampled them, I noticed a definite hearty texture.  Texture is a funny thing with kids, too.   However, the taste was very good, and it was too late to turn back, as this is what I was making for breakfast.

As we sat down to breakfast, no negative comments were made (I was shocked).  When my kids tried them, they liked them a lot!  Success!!  These pancakes are quite filling, so you can feel good about feeding them to your kids before sending them off to school.

Buttermilk Oatmeal Pancakes with Blueberries
recipe from OAMM and  Hillbilly Housewife

2 cups oatmeal (I used old fashioned rolled oats)
2 cups buttermilk
2 eggs
2 tablespoon vegetable oil
1/2 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup blueberries

The Night Before: 
Combine the oatmeal and buttermilk in a bowl.  Cover it tightly and place it in the refrigerator over night.  This allows the oatmeal to soak up all the liquid for a soft texture.  If you can't soak the oats overnight, they need to soak for at least one hour.  

The Next Day: 
Combine all other ingredients except the blueberries and mix well.  Then fold in the blueberries.  Heat a skillet and spray it with non-stick spray or use a little bit of oil.  Once hot, place 1/4 cup batter in the pan and cook until golden brown on one side.  Then carefully flip and continue cooking on the other side.  I found that this batter doesn't hold together the same as an all-flour batter, so flip quickly but carefully!

I was able to make 15 pancakes! Two are quite filling.  Serve with syrup or eat them plain.  Freeze leftovers for a quick breakfast on another day.  Enjoy!