Blueberry Pancakes

These delicious pancakes have a nuttier, heartier texture and are darker in color than their white-flour cousins. Look for organic frozen blueberries — they're smaller and deliver a sweet burst of flavor. For a tasty syrup to pour over these pancakes, warm some all-fruit preserves in the microwave until melted. Stir in fruit juice to desired consistency.

INGREDIENTS
1 cup whole-wheat flour
½ cup all-purpose flour
½ cup old-fashioned oats
2 tsp baking powder
1 tsp baking soda
2 eggs
¼ cup plus 1 Tbsp canola oil, divided
¼ cup white grape juice concentrate
¼ tsp vanilla
1½ cups buttermilk
1½ cups frozen (or fresh) blueberries
INSTRUCTIONS
In large bowl, combine both flours, oats, baking powder, and soda. In another bowl, whisk together eggs, ¼ cup of the oil, juice concentrate, and vanilla. Add buttermilk and egg mixture to dry ingredients, stirring just until combined. Do not overmix; batter will have lumps. Gently fold in blueberries, taking care not to break them.
Warm 1 tablespoon oil in large skillet over medium heat. Cook pancakes, 2 at a time, using ¼ cup of the batter per pancake. Cook 2 minutes per side or until golden brown. Repeat with remaining batter.
Serve pancakes warm with butter and maple or fruit syrup (see above), or as desired. Pancakes can be frozen, tightly wrapped, for up to 2 weeks. Microwave or warm in oven to reheat.