(Blueberry) Oatmeal Pancakes

Oatmeal blended into the batter is a good way to get the family to have some oatmeal in their diet! These are delicious and easy to make. I added 1 cup of blueberries into the batter. The sweetness of the maple syrup compliments the tartness of the fresh blueberries. I'm thinking about grounding up some macadamia nuts into the batter and adding sliced bananas for a Hawaiian inspired version!

TIP: I mixed the dry ingredients the night before because I'm really lazy in the morning. When I woke up, I just had to mix in the wet ingredients which took a second and started cookin'

Blueberry oatmeal pancakes...yum.

RECIPE: Banana Oatmeal Pancakes
(Adapted from Allrecipes.com)

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup quick cooking oats (I used regular not quick cooking oats)
  
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk (I used regular milk)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 egg
• 1 cup fresh blueberries (optional)

DIRECTIONS

1. Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
2. Stir in one cup of blueberries (or any other mix in)
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Classic Buttery Yellow Cupcakes

I like this recipe because it's a firm cake so it will make decorating easier. Plus it has a very nostalgic taste. Makes you feel like a kid again!

Ingredients

• 1 pkg (18.5 ounce) plain butter recipe yellow cake mix
• 1 pkg (8 ounces) reduced-fat cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Throw all the ingredients into a large mixing bowl. Blend on low with an electric mixer for 30 seconds until all the ingredients are well blended then stop the machine and scrape down the sides. Increase the mixer to medium and beat for 1 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
3. Bake until they are golden and spring b ack when lightly pressed with your finger, about 24 to 27 minutes.
4. Remove and cool on wire racks for 5 minutes in the pan.
5. Remove cupcakes and cool on wire rack alone for another 15 minutes.
6. Frost then serve.