For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
Steps:
In large bowl, combine flour, oats, baking powder and salt; mix well.
In separate medium bowl, combine milk, egg and oil; blend well. Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet.
Turn when tops are covered with bubbles and edges look cooked. Turn only once.