How to Make
BLUEBERRY & OAT PANCAKES

1.  In a small pot, combine the steel-cut oats with 2 cups (480 ml) water and the salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, give it a gentle stir, and cook, three-quarters covered, for 20 minutes or until tender.
2. Remove from heat and add 2 tablespoons of the butter. Set aside.
3. In a large bowl, whisk the milk, vanilla, and olive oil with the yogurt, and then add the eggs and whisk until incorporated.
4. Stir in the flour and baking powder, and then add the blueberries, bananas, and chia seeds, if using. 
5. Add the oat mixture to the batter and stir to combine. The consistency should be thicker rather than runny. If you need to add more flour, you can do that now.
6. Melt the remaining 2 tablespoons butter in a non-stick pan over medium heat. When the pan is nice and hot, scoop or spoon the batter into the pan, making either one large pancake per batch, or two or three small pancakes at a time if the pan will hold them. 
7. Cook over medium heat for 3 to 4 minutes on each side, flipping to the second side when the batter bubbles on top.
8. Transfer the pancakes to a plate when golden on both sides. (The cooking times tend to speed up the more the pan heats up, so keep a careful watch.) Add more butter to the pan for each batch.

Freeze in an airtight bag or container