Ingredients
1 ¼ cups oat flour
1 ¼ cups all-purpose flour
2Tbsp.sugar
2 ½ tsp.baking powder
1tsp.Baking Soda
½ tsp.salt
2cupsbuttermilk
¾ cup milk
2Tbsp.buttermelted
1 ½ cupsblueberriesfresh or frozen
½ cup salted butter
1cupgranulated sugar
½ cuplow-fat buttermilk
½ tsp.baking soda
1tsp.vanilla extract
Preparation
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl combine buttermilk, milk, eggs, and melted butter. Stir in dry ingredients.
Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 to 12 blueberries onto the pancake.
Flip pancake when bubbles start to appear on surface and bottom is golden.
Cook the opposite side until golden. Repeat process with remaining batter.
Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup, and butter, or berry syrup and whipped cream.
Melt butter in a large saucepan over medium heat. Stir in sugar and buttermilk.
Cook, stirring frequently until mixture begins to gently boil and sugar has dissolved.
Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds. Serve warm.
The syrup can be stored in the refrigerator up to one week and reheated before serving.
