A perfect breakfast for a sunny Saturday morning with the parents in town.
1 cup all-purpose flour
3/4 cup oats
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup milk
1 1/2 tsp vanilla extract
3 Tbsp vegetable oil
Zest of small lemon
½ container of blue berries (don’t add to batter)
1 1/2 container of fresh blueberries
2-3 Tbsp sugar
Plain yogurt, for topping
In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, milk, vanilla, oil, lemon zest and eggs; mix until smooth.
Heat a lightly oiled frying pan over medium high heat. Scoop approx. ¼ cup of batter onto the pan for each pancake. Place fresh blueberries into batter, in a circle with one in the middle. Flip and brown the other side.
In a small sauce pan over med-high heat, add blueberries and sugar. Bring to a boil and stir constantly. Turn heat to low and simmer until ready to use.
Serve pancakes with blueberry sauce and top with a dollop of plain yogurt.