Blueberry-Oat Pancakes | America's Test Kitchen

Ingredients

• 2 cups organic low-fat buttermilk, plus extra as needed
• 1 cup (3 ounces/85 grams) old-fashioned rolled oats
• 1½ cups (4½ ounces/128 grams) oat flour
• ½ cup (2½ ounces/71 grams) all-purpose flour
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 2 large organic eggs
• 3 tablespoons plus 2 teaspoons expeller-pressed canola oil
• 3 tablespoons sugar
• 2 teaspoons vanilla extract
• 7½ ounces (213 grams/1½ cups) blueberries