• 1 egg
• ⅓ cup diced strawberries
• ½ cup whole wheat flour
• ⅓ cup rolled oats
• ½ tsp baking powder
• 1 tbsp canola oil
• ½ cup buttermilk

Combine flour, oats, and baking powder in mixing bowl. In a separate bowl beat egg, then add oil and buttermilk and blend thoroughly. Add liquid mixture to dry ingredients, mixing just enough to combine, adding milk to proper consistency. Do not over mix, as you want small lumps. Let rest 10-30 minutes, then fold in fruit. Cook in non-stick skillet at 325-350 ℉. Serve with berry or maple syrup.

This recipe works for plain buttermilk pancakes and blueberry pancakes are always delicious.