Flaxey, Nutty, Oatey Blueberry Pancakes

• 3/4 cups All-purpose Flour
• 1/3 cups Rolled Oats
• 1 Tablespoon White Sugar
• 2 teaspoons Baking Powder
• 1 Tablespoon Flax Meal
• 1/2 cups Finely Chopped Walnuts
• 1 cup Almond Milk
• 1 Tablespoon Olive Oil
• 1 cup Fresh Blueberries (or Defrosted If Frozen)

1. Combine all dry ingredients (flour through walnuts) in a medium bowl. Whisk in milk and olive oil until just combined. Gently fold in blueberries.
2. Heat a large non-stick skillet over medium heat. Drop 1/4 cups of batter onto the skillet, leaving space between each pancake and allow to cook until bubbles form on the top. Gently flip with a thin spatula, and cook on the other side for 3-5 minutes, or until golden brown. Transfer pancakes to a plate and cover with a towel to keep warm. Repeat making pancakes until batter is gone.
3. Serve with your favorite toppings!
4. Nutrition Info per two 5-6" pancakes: 327 calories, 15 g fat, 11 g protein, 35 g carbohydrates, 5 g fiber

allpurpose, oats, white sugar, baking powder, meal, walnuts, almond milk, olive oil, fresh blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/flaxey-nutty-oatey-blueberry-pancakes/ (may not work)