Bonshaw Breezes homemade granola gives these pancakes a great texture and crunch!

  Ingredients

• 2 cups all-purpose flour
• 1/3 cup whole wheat flour
• 1/3 cup quick-cooking oats
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2-1/4 cups buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 cup fresh or frozen blueberries, optional
• 
  CRUNCHY TOPPING:
• 1/2 cup quick-cooking oats
• 1/4 cup chopped slivered almonds
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon

Directions

In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour 1/4 cup of batter over topping. Immediately sprinkle with another teaspoonful of topping; turn when bubbles form on top of pancake. Cook until second side is golden brown. Yield: 14-16 pancakes.