Did you freeze blueberries last summer when they were in season? If so, this is a great way to use them--along with local milk, eggs, and maple syrup, of course. These are a little denser and chewier than standard pancakes, but in a good way.
1 cup milk
1 cup rolled oats
1 cup frozen blueberries
2 Tbsp vegetable oil
¼ tsp salt
2 large eggs, well beaten
½ cup whole-wheat pastry flour
1 T brown sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp vanilla (optional)
Maple syrup for topping
In a medium bowl, combine the milk and rolled oats. Let soak about 5 minutes.
Stir all the remaining ingredients into the oatmeal and milk and blend well.
Cook the pancakes on a hot, lightly oiled skillet, turning when the top is bubbly. Keep cooked pancakes warm in the oven or on a covered plate until you finish making the rest.
Serve hot with good quality maple syrup.
Variations: Substitute 1 tsp nutmeg for the cinnamon. Also, try chopped fresh apples in place of the blueberries.