Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

Ingredients

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

Directions

1. Warm a non-stick griddle over medium heat. In a small mixing bowl, whisk the oat flour, all-purpose flour, sugar, baking powder, baking soda and salt until evenly combined.
2. In a large mixing bowl, combine the buttermilk, milk, eggs and melted butter. Add the dry mixture and stir just until it comes together; the batter should still have a few small lumps, so resist the urge to keep mixing.
3. Spoon 1/4 cup of batter onto the buttered, heated griddle. Scatter about 8-10 blueberries over the pancake, then add a sprinkle of the lightly chopped raspberries.
4. When bubbles begin showing up on top and the underside is golden, turn the pancake over. Cook the second side until golden as well.
5. Continue the same way with the rest of the batter. Serve the pancakes warm with vanilla cream syrup. *Oat flour can usually be found in the health food section of most super-markets.