Blueberries = good. Oatmeal = good. Pancakes = good. Blueberry oatmeal pancakes = great!

As I was making dinner Friday night, Samantha asked me to make pancakes.  Too bad I was already in the process of making chicken marsala (in hindsight, pancakes would have been better, probably due to the fact that I failed to realize before starting that I had only about 1/3 the amount of marsala wine called for in the recipe.  Whoops.).

Knowing my child, I made sure to ask if she still wanted pancakes Saturday morning.  If I didn't ask before making them, she'd have a meltdown because she wanted eggs or something.  Much to my surprise, she still wanted them, although she didn't want blueberries (well, she didn't want any in her pancakes.  She did proceed to steal my measuring cup full of frozen blueberries and devour them.).

Ingredients:

• 1 c. whole wheat flour
• 4 tbsp. brown sugar
• 2 tbsp. baking powder
• 3/4 tsp. salt
• 1 1/2 c. rolled oats
• 2 c. So Delicious Vanilla Coconut Milk
• 3 eggs, beaten
• 1/4 c. canola oil
• 1/2 c. frozen organic wild blueberries

To make:

• Combine oats and milk, set aside
• Mix flour, brown sugar, baking powder, and salt
• Whisk eggs and oil into oats
• Stir oat mixture into dry ingredients
• Preheat cast iron skillet or griddle
• Pour batter into pan (I used a 1/2 c. measuring cup) and sprinkle some blueberries on top
• Flip when edges are set and center is bubbly
• Cook until lightly browned



Blueberry-less pancakes




Not blueberry-less pancakes

These were seriously the best looking pancakes I have ever made.  I am in love with my cast iron cooking vessels.  They may also be the best tasting pancakes I've ever had.  I will never buy premade pancake mix again.