Serves 4

For the Oat flapjacks:

1 cup flour

1 cup rolled oats

¼ cup sugar

1 Tbs baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 ¼ cup buttermilk

4 Tbs vegetable oil

2 eggs

1 ½ cups fresh blueberries

To serve:

Maple syrup

Blueberries

Place flour, oats, sugar, baking powder, bicarbonate of soda and salt into a bowl.

Whisk together buttermilk, oil and eggs in a separate bowl.

Add wet ingredients to dry ingredients then mix well to combine.

Gently fold in the blueberries.

Heat a lightly greased frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot drizzled with maple syrup, topped with more fresh blueberries