Blueberry Whole Grain Pancakes

Looking for a healthy and yummy way to start the new year off right? Try these. You can omit the fruit, or add a little cinnamon if you like to spice them up a bit. The batter is pretty thick, so you will want to spoon it onto your griddle as thin as possible so they cook evenly. If you want to add some ground flax seed, feel free. Just add a splash of milk per 1/4 cup of flaxseed and you should be fine. Also, I only serve them with real maple syrup (except for my husband, who likes to make them into peanut butter and honey sandwiches), which has some antioxidant benefit, particularly compared to something like Log Cabin or everyone's favorite pancake wench, Aunt Jemima.

Blueberry Whole Grain Pancakes

Ingredients:
2 eggs, beaten
2 c. dry oatmeal
1 c. whole wheat flour (everyone has a favorite, and mine is Bob's Red Mill Organic. If it's not on sale, I like the white whole what variety).
2 c. buttermilk
1 T. sugar
2 t. baking powder
1 t. baking soda
1 T. canola oil
about 1 c. frozen blueberries

Combine all ingredients except blueberries, stir until just mixed. If you are using old fashioned oats (instead of quick oats), let the batter sit a couple minutes while you turn your griddle on to 350. Mix the berries until just combined (if you are using fresh berries, be very gentle with the stirring so you don't have purple pancakes. Frozen really work best here). Pam or brush your hot griddle with some canola oil. Plop batter down into pancake-shaped forms (see above as far as getting the chunky batter relatively thin). When it starts to bubble, flip. Cook until they are just done inside. Serve warm.

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