Ingredients
2 cups all-purpose flour1/3 cup whole wheat flour1/3 cup quick-cooking oats2 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon2-1/4 cups buttermilk2 large eggs, room temperature, lightly beaten2 tablespoons canola oil1 cup fresh or frozen blueberries, optionalCRUNCHY TOPPING:1/2 cup quick-cooking oats1/4 cup chopped slivered almonds1/4 cup packed brown sugar1 teaspoon ground cinnamon
Preparation
In a 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.
