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Start breakfast off right with whole wheat and buttermilk pancakes.
1 cup quick-cooking oats2/3 cup whole wheat flour3 tablespoons packed brown sugar1 teaspoon ground cinnamon1/2 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt
Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.
2 eggs1 cup buttermilk1 tablespoon butter or margarine, melted1 cup DOLE Frozen Blueberries, thawed and well drained
Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.
Canola oil, as neededMaple or blueberry syrup, as desired
Heat large nonstick skillet over medium-high heat; brush lightly with oil. For each pancake, spoon about 1/4 cup batter into skillet and spread to 3-inch pancake. Cook until bubbles just appear on surface and underside is lightly brown. Turn and brown second side. Serve with syrup and additional blueberries, if desired.
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