5 1/4 c. flour
1 c. sugar
1/3 c. baking powder
1 Tbsp. baking soda
2 tsp. salt
2/3 c. oil
1 Tbsp vanilla extract
2/3 c. lemon juice
1 1/2 c. quick cooking oats
1 (48 oz) bag blueberries, thawed
In a large bowl whisk together the milk, eggs, and oil. Set aside
In a separate bowl mix the flour, sugar, baking powder, baking soda, and salt.
Combine the two bowls and add the remaining ingredients. The lemon juice will make it foam a bit, thats supposed to happen, that reaction makes them light and fluffy.
Cook in a no stick pan over medium on both sides until golden.
I made mine kinds small and I got 6 dozen out of this recipe.
To freeze them lay them flat in a single layer on a cookie sheet and freeze until solid. When they are frozen solid put them in a freezer safe bag. I like to re-heat mine in the toaster, otherwise they are kinda soggy.