1 cup quick-cooking oats (160 g)
2/3 cup whole wheat flour (80 g)
3 tablespoons packed brown sugar (45 mL)
1 teaspoon ground cinnamon (5 mL)
½ teaspoon baking powder (2.5 mL)
¼ teaspoon baking soda (1 mL)
1/8 teaspoon salt (0.5 mL)
2 eggs
1 cup buttermilk (250 mL)
1 tablespoon butter or margarine, melted (15 mL)
1 cup DOLE® Frozen Blueberries, thawed and well-drained (140 g)
Canola oil, as needed
Maple or blueberry syrup

Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.

Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.

Heat large nonstick skillet over medium-high heat: brush lightly with oil. For each pancake, spoon about 1/4 cup (60 mL) batter into skillet and spread to 3-inch pancake. Cook until bubbles just appear on surface and underside is lightly brown. Turn and brown second side. Serve with syrup and additional blueberries, if desired.