Oatmeal and Wheat Flour Pancakes

These are my personal favorite pancakes at the moment. I have the original recipe, and then my 'veganized' version, and while they offer a little different flavor, both versions are tasty. The original has a tad more flavor, but there are times I'm just not in the mood to use up three eggs to make pancakes. Bottom line...both versions will make your tummy happy, it just depends on your mood.

I have used canola oil instead of olive oil every time I've made them because I was little afraid of the  olive oil's flavor being too strong. One of these times I will try the olive oil.


Oatmeal and Wheat Flour Pancakes

INGREDIENTS:

1/2 cup whole wheat flour 1/2 cup all-purpose flour 2 tablespoons brown sugar 2 tablespoons baking powder 3/4 teaspoon salt

1 1/2 cups quick cooking oats 2 cups soy milk 3 eggs, beaten 1/4 cup olive oil 1/2 cup frozen blueberries

DIRECTIONS:

1.	Preheat a lightly oiled griddle over medium heat.
2.	In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
3.	In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
4.	Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Vegan Version: Follow instructions, substituting the flax seed 'eggs' for real eggs.

Ingredients:
1/2 c. whole wheat flour
1/2 c. all-purpose flour
3 T. brown sugar
1 T. baking powder
1/2 t. salt
1 1/2 c. quick cooking oats
2 c. almond or soy milk
2 T. ground flax seed soaked in 1/4 c. water until gummy
1/4 c. oil
1/2 c. frozen blueberries