Blueberry-Lemon Oatmeal Pancakes

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

2 eggs

½ container of blue berries (don’t add to batter)

Blueberry sauce:

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.