Old Fashioned Oatmeal-Blueberry Pancakes
Courtesy of Green Mountain at Fox Run, Vermont

(Makes approximately 10 3-inch pancakes)

Oatmeal pancakes are good all year around, but summer is the time of year to make a blueberry version. These sweet juicy berries, high in fiber and antioxidants, are at the peak of their season in summer.

3/4 cup old fashioned oatmeal
1 cup water
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg, slightly beaten
3/4 cup fat-free (skim) milk
1 cup fresh blueberries
Plain yogurt, if desired
Vermont maple syrup

To cook oatmeal, combine oatmeal and 1 cup of water. Cook either conventional or microwave method according to package directions.

Combine flour, baking powder, salt and cinnamon in a medium bowl. Mix egg and milk in another medium bowl. Add flour mixture to egg mixture; stir until well bended.
Stir in cooked oatmeal.

Heat griddle or skillet: grease if desired. Pour batter by 1/3 cupfuls onto medium hot griddle. Cook pancakes about 3 minutes or until puffed and dry around the edges. Before turning add a few fresh blueberries to each pancake. Turn and cook approximately 2 more minutes or until golden brown.

We like the pancakes topped with plain yogurt, the rest of the blueberries and a splash of Vermont maple syrup. Yum!

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