Blueberry Pie Pancakes with Vanilla Buttermilk Sauce

For the pancakes:
In a large bowl, whisk together flour, sugar, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat together buttermilk, eggs and oil together until well combined. Pour wet ingredients into dry ingredients and blend together well without overmixing.

Heat a large pan or griddle to medium heat. Pour 1/4 cup of batter for each pancake and immediately sprinkle a small handful of blueberries on top of each pancake. Once bubbles form around the edges and in the middle of the pancake, flip to the other side, about 2 minutes. Cook another 2 minutes or until lightly golden brown and fully cooked through. Repeat until all the batter is used.

For the vanilla buttermilk sauce:
In a medium sauce pan melt together buttermilk, sugar, brown sugar, and butter over medium high heat. Bring to a boil and boil for 1 minute. Remove from heat and add in baking soda, salt and vanilla. Stir until well combined. Sauce will get foamy, but once completely stirred and settled it will return back to a creamy sauce. Serve warm.

Recipe adapted from Chocolate-Covered Katie, via Baking and Creating with Avril.