(makes around 8-10 pancakes)

3/4 cup steel cut oats
1 1/2 cups milk divided
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon (optional)
1/8 teaspoon grated nutmeg (optional)
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
2 tablespoons maple syrup
1 cup blueberries

• Soak oats in 3/4 cup milk overnight.
• In the morning, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
• In another bowl, stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture then add to dry ingredients and mix until just combined.
• Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle, top with some blueberries and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Blueberry sauce:
1 pint blueberries
1/3 cup maple syrup
1 tablespoon unsalted butter

• In a saute pan combine the sugar and lemon juice. Bring to a rolling boil, and add the butter. Add the blueberries to the pan and toss to coat. Cook just until the berries are warm through and juicy