Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup

Ingredients

• 1 1/4 cups oat flour
• 1 1/4 cups all-purpose flour
• 2 Tbsp sugar
• 2 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/2 – 3/4 cup milk
• 2 eggs
• 2 Tbsp butter, melted
• 1 1/2 cups blueberries, fresh or frozen
• 1/2 cup salted butter
• 1 cup granulated sugar
• 1/2 cup low-fat buttermilk
• 1/2 tsp baking soda
• 1 tsp vanilla extract

Directions

1. Warm a non-stick griddle over medium heat. In a small bowl, whisk the oat flour, all-purpose flour, sugar, baking powder, baking soda and salt until evenly combined. In a large bowl, mix together the buttermilk, milk, eggs and melted butter.
2. Add the flour mixture to the wet ingredients and stir just until combined; the batter should still have a few lumps, so resist the urge to keep going. Spoon 1/4 cup of batter onto the heated, buttered griddle, then scatter about 10 -12 blueberries over the pancake.
3. When the top begins to show bubbles and the underside has turned golden, turn the pancake over. Cook the second side until it is golden as well. Continue the same way with the rest of the batter.
4. Serve the pancakes warm with vanilla cream syrup, maple syrup you like best with butter, or berry syrup with whipped cream. Oat flour is usually available in the health food area of most super-markets.