Description
Most mornings, John and I eat yogurt, scrambled eggs or toast with peanut butter for breakfast. But on Sundays, I like making something different. Blueberries were screaming to me at the Farmer’s Market, and when I saw this recipe I knew it would be good. Enjoy!
Scale
Ingredients
Ingredients
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 2 tsp. white sugar
- ¼ tsp. salt
- 1 ½ tsp. baking soda
- 1 tsp. baking powder
- 2 eggs
- 2 cups buttermilk
- 1 cup fresh blueberries
Instructions
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- In a large mixing bowl, mix together oats, flour, sugar, salt, baking soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries.
- Pour or spoon batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
