Make ahead whole wheat blueberry pancakes | Heart and Stroke Foundation

Ingredients

• 2 cups (500 mL) buttermilk
• 1 tbsp (15 mL) canola oil
• 2 tsp (10 mL) vanilla extract
• 1/4 cup (50 mL) maple syrup
• 2 eggs
• 1 cup (250 mL) whole-wheat flour
• 1/2 cup (125 mL) ground flax seed
• 1/2 cup (125 mL) oat bran
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) frozen wild blueberries