In a large bowl, stir together the flour, oats, sugar, baking soda, and salt until well mixed.

In a separate medium bowl, beat the 2 eggs until smooth. Then whisk in the buttermilk, milk, and melted butter.

Add the wet ingredients to the dry ingredients & stir just enough to combine. It’s okay if there are still a few lumps. Overmixing = dense un-fluffy pancakes. Gently stir in the fresh blueberries and set aside for a few minutes to let the oats soak up some of the liquid.

Add a little bit of ghee (clarified butter) or vegetable oil to a large nonstick skillet or griddle. Warm over medium-low heat until melted. Scoop ⅓ cup of batter into the pan for each pancake, taking care not to crowd the pan (I could only fit 3 pancakes per batch).

Let the pancakes cook on the first side for about 2-3 minutes, until the edges start to firm up and bubbles form in the pancake that leave a hole when they pop (they don’t refill immediately with batter).

Carefully flip the pancake and let cook another minute or so on the second side, until golden & the pancake is cooked through. Remove to a plate, add more butter or oil to the pan if needed, and repeat the process until all of the batter is gone. Serve with fresh blueberries and real maple syrup.