4 cups dry oatmeal
4 cups buttermilk
4 medium eggs
4 tablespoon's vegetable oil
1 cup whole wheat flour
1/2 cup sugar
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups blueberries
Directions:
The night before, combine the oatmeal and buttermilk in a large bowl. Cover well and refrigerate overnight. If you
can't wait overnight, it needs to at least soak an hour but the longer it soaks, the better. The next day, add remainder
of ingredients except blueberries. Once mixed well, fold in blueberries. Heat skillet and spray with non-stick cooking
spray. Once it is hot, cook approximately 1/4 cup batter per pancake.
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