Blueberry Oatmeal Pancakes

Combine the oats and buttermilk in a medium mixing bowl and let sit, covered, in the refrigerator for at least30 minutes. If you don’t have time to let it sit, microwave the oat-buttermilk mixture until the oats have absorbed the liquid and the mixture is batter-like, about 1-2 minutes).

In a separate medium mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.

Add the flour mixture, egg, melted butter, and blueberries to the oat-buttermilk mixture. Stir to combine.

Spray a nonstick skillet with nonstick spray and set over medium heat.

Working ¼ cup at a time and around the perimeter of the skillet, portion the batter into the pan, leaving at least ½ inch between each portion of batter.

Cook on the first side until bubbles form and pop on the top surface and the edges are dry, about 3-4 minutes.

Flip all of the pancakes over and cook on the other side until golden-brown, about 1-2 minutes.

Repeat steps 5-7 with any remaining batter.

Serve warm.