Blackberry Walnut Pancakes

I no longer make 'plain Jane' pancakes.  After a successful improv with some pancakes last fall, all my adventures in pancake cooking are now slightly more detailed.

On a lazy Saturday Morning, 'fancy' pancakes, as they're known around my house, are our usual breakfast.

Today's pancakes were
Whole Grain Blackberry Walnut Chocolate Chip Pancakes with Blackberry Pomegranate sauce. (Need I say, YUM!?)

Here's the recipe I used: 

I started with a basic Better Home & Garden's Buttermilk Pancake Recipe and edited it to my specifications.

Ingredients:
for the pancakes

•  1-2 pints blackberries
• 1 cup Whole Wheat Flour
• 1 cup  Oat Flour
• 1/4 cup Vegetable Oil
• 2 eggs
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups milk (buttermilk for a richer flavor, or whatever you've got around)
• 2 tbsp sugar
• 1/2 cup walnuts, chopped
• Powdered sugar (as desired, for garnish)

 for the sauce

• 1/2 cup muddled blackberries
• about 1/4 cup pomegranate seeds
• 1-2 tsp agave nectar
• Splenda to taste 

Steps: 
1.  Whisk the flours, oil, eggs, baking powder, baking soda, milk & sugar together
2. Stir in the walnuts & blackberries (Muddled distributes the flavor better)
3. Once your pan is the appropriate temperature, Pour in the batter ( I usually fit 3 pancakes into a 9" skillet, but you can make them as large as you like!)
4. Once the pancakes begin to cook around the edges and begin bubbling on the top side, it's time to flip them. 
*This is when I made the garnish.  Only steps here involve muddling the blackberries and stirring all ingredients together. You could use pancake syrup, but I always prefer a fruit alternative, that way you get the added nutrients & fiber and not just plain sugar*
5. Remove from heat, and serve with sauce. 
6. If desired garnish with powdered sugar.

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