Blueberry Protein Pancakes

• 1/2 cups Old Fashion Oats
• 3/4 cups Whole Wheat Flour
• 1/2 cups Almond Meal
• 1/2 Tablespoons Baking Soda
• 1 whole Egg
• 2 Tablespoons Honey
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Cinnamon
• 3/4 cups Unsweetened Almond Milk
• 3/4 cups Fresh Blueberries
• Butter For Coating Griddle

1. Run oats, wheat flour, almond meal and baking soda through a food processor or blender to grind down into a powder mixture. Add in egg, honey, vanilla extract and cinnamon and blend till combined.
2. Slowly add milk 1/4 cup at a time until you get the consistency you want. I like my pancakes denser so add a little extra milk if need be. Fold in blueberries.
3. Heat a large skillet or griddle over medium. Carefully rub skillet with a little butter to coat pan.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. Fit as many as you can onto the skillet, but you'll probably have to cook them in batches.
5. Cook until the surface of the pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter. Continue with more butter and remaining batter. Serve warm.

oats, whole wheat flour, baking soda, egg, honey, vanilla, cinnamon, unsweetened almond milk, fresh blueberries, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/blueberry-protein-pancakes-2/ (may not work)