Blueberry Oatmeal Pancakes with Almond Butter
1/2 cup all-purpose flour
1/2 cup oatmeal
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
Almond Butter for spreading on top (peanut butter could be substituted if you don't have almond butter....I use the natural kind which isn't sweet)
Warm Maple Syrup for drizzling
Combine the flour, sugar, baking, powder, baking soda, and salt. Make a well in the center of flour mixture; set aside. Combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (bater should be lumpy). Add additional milk to thin the batter if or additional flour and/or oatmeal to thicken as needed. Next add blueberries (mine were frozen; I did not thaw them before adding them to the batter. They turned the batter blue, which I actually kind of liked).
Spoon about 1/4 cup batter int a hight, lightly greased skillet or griddle (I used butter flavored
Pam to grease my griddle). Cook over medium heat, about 2 minutes on each side, until pancakes are golden brown. Spread almond butter on each pancake and drizzle with maple syrup.