Oatmeal Cinnamon Pancakes with Blueberry Syrup

DF, V, VG if using egg substitute

Whenever I hear ‘blueberry pancakes’ I always think of my mom.  She regularly orders them whenever we would go out for breakfast, almost like it’s a reflex.  So while these are not traditional blueberry pancakes they are a wink and a nod to my mom’s traditional order.  I hope you like them just as much as she does.

Food 062

Oatmeal Cinnamon Pancakes with Blueberry Syrup

Pancakes:
1 c flour
1 c quick cooking oatmeal
1 tsp baking soda
1/4 tsp salt
1 tbs brown sugar
1/2 tsp cinnamon
1 egg, beaten
1/2 c almond milk
1 tbs canola oil

Syrup:
1 1/2c fresh blueberries
3/4 c maple syrup
1 tbs orange juice

For the pancakes, preheat a lighly oiled griddle or frying pan over medium heat.  In a large bowl combine the flour, oatmeal, baking soda, salt, brown sugar, and cinnamon, whisk to combine.  In a separate bowl combine the egg, milk, and canola oil.  Slowly add the milk mixture to the dry ingredients and mix until just combined, do not over mix.  Scoop the batter onto the griddle or frying pan in 1/4 c increments.  Cook until brown on both sides and serve hot.

For the syrup, combine all of the ingredients into a medium sized pot.  Bring mixture to a boil then reduce heat to simmer while allowing blueberries to breakdown about 5 minutes.  Serve over pancakes

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