- 2 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1/3 cup quick-cooking oats
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 cups buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen blueberries
- CRUNCHY TOPPING:
- 1/2 cup quick-cooking oats
- 1/4 cup chopped slivered almonds
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour 1/4 cup of batter over topping. Immediately sprinkle with another teaspoonful of topping; turn when bubbles form on top of pancake. Cook until second side is golden brown.