Oatmeal and Wheat Flour Blueberry Pancakes

1/4 cup whole wheat flour
1/4 cup all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup quick cooking oats
1 cup soy milk (can use buttermilk or evaporated milk)
1-1/2 eggs, beaten
2 tablespoons olive oil
1/4 cup frozen blueberries


1. Preheat a lightly oiled griddle over medium heat.
2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

**Instead of three eggs, I used one whole egg and one egg yolk. To fix the second problem, I kept the original 2 Tbls of brown sugar for the divided recipe and added vanilla extract and a little bit of cinnamon.**