Let’s talk about pancakes.  Pancakes make me happy.  They make my boys happy.  I hope they make you happy.  Whoever came up with the idea to throw some batter in a skillet was a genius.  There are a lot of us out here in the world who love to eat breakfast any time of the day.  (My sister is not one of them, she is adamantly opposed to this idea.  Her loss.)  I’m a pastry, carb eating type of breakfast person.  Mr. Chaos is a bacon, egg, sausage eating type.  To him it’s not breakfast unless there is protein involved.  For me there needs to be flour and sugar baked into something wonderful.  Our kids are a great combination – they will eat eggs and pancakes around the clock.  Which is good for me…eggs and pancakes are the two items that can be made into a meal in minutes – rescuing the mom who suddenly realizes she didn’t plan ahead very well for dinner. 🙂

I like my pancakes hearty.  I like white flour as much as the next girl, but in pancakes I like something that is going to fill me up and get me through the day.  And of course I’m always looking to sneak in whole grains where I can or make a dish healthier if possible.  I know there is still syrup involved, but you can control that better than you can the sugar in cold cereal.  Plus, you know all of the ingredients that are in those pancakes!

These pancakes fulfill all of the above.  They are also delicious!  They aren’t dense or heavy, but have substance from the added whole wheat flour and oatmeal.  Enjoy these on a Saturday morning, or, you can steal my secret….I make them up in the evening (or whenever I find a minute), pop them in the refrigerator and reheat in the toaster oven each morning.  It’s just about as fast as cold cereal.

Whole Wheat Blueberry and Oatmeal Pancakes

1/2 cup whole wheat flour (or white whole wheat or whole wheat pastry 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 milk or buttermilk

3 eggs, beaten

1/4 cup olive oil

fresh or frozen blueberries, 1/2 cup or per your preference

In a large bowl mix whole wheat flour, all-purpose flour, brown sugar, baking powder and salt.  In smaller bowl mix oats and milk.  Whisk in eggs and olive oil.  Pour wet ingredients into flour mixture and mix until smooth.  Gently fold in blueberries.  Cook in lightly greased hot skillet.  Serve with cinnamon syrup.

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Let me just say a word about this syrup.  You might not be able to buy regular pancake syrup after making this.  Just a warning!  I love it.  It’s not crazy sweet like the store bought stuff, it’s just right.  I make it on the back of the stove as I’m frying pancakes and then store it in the refrigerator and reheat it when we eat the leftover pancakes.  Give it a try!

Cinnamon Syrup

1/2 cup white sugar

1/2 cup brown sugar

1 tablespoon cornstarch

2-3 tablespoons butter

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 cup water

Stir together all ingredients in a small saucepan.  Bring to a rolling boil, stirring often.  Continue to boil and stir until mixture thickens to syrup consistency.  Remove from heat; cool 10 minutes before serving.