Whole Wheat fruit Pancakes

I obtained this recipe from the Moosewood cookbook and made a few alterations. I skipped the baking powder and substituted vanilla extract with vanilla bean, because I have food intolerance to food additives. I also replaced the cornmeal with extra whole wheat.

Ingredients:
3 tablespoons butter
2 large eggs
2 table spoons maple syrup
1 and 1/4 cup plain greek yogurt (without pectin or other food additives)
1 teaspoon finely grated lemon zest
1 inch of vanilla bean (scrape out seeds)
3/4 cup whole rolled oats (blended into smaller pieces)
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup fresh blueberries

Melt three tablespoons of butter and blend with eggs, maple syrup, yogurt, lemon zest, and vanilla seeds.
Combine the crumbled oats with whole wheat flour and salt.
Combine dry and wet ingredients.
Add blueberries.
Use peanut oil to cook the pancakes because it has a higher smoking point.
Cook the pancakes on medium heat to get a golden brown color.
Top the pancakes with a small amount of butter and maple syrup.

A couple of days later, I tried to make it again, but I had already used all of the yogurt for my homemade yogurt recipe.  So, I made more alterations to this recipe and actually prefer this version the most but am keeping both recipes handy because they both taste good. So I substituted the yogurt with water and increased the amount of whole wheat flour to get the right consistency. 

Ingredients:
3 tablespoons butter
2 large eggs
2 table spoons maple syrup
1 and 1/4 cup water
1 teaspoon finely grated lemon zest
1 inch of vanilla bean (scrape out seeds)
3/4 cup whole rolled oats (blended into smaller pieces)
1 cup whole wheat flour
1/2 teaspoon salt
Fresh blueberries and strawberries

Blend three tablespoons of butter eggs, maple syrup, water, lemon zest, and vanilla seeds.
Combine the crumbled oats with whole wheat flour and salt in a bowl (or shake in cup with lid).
Blend dry and wet ingredients.
Coat the skillet in peanut oil (because it has a higher smoking point)
Set heat to medium to get a golden brown color.
Pour batter into skillet and put blue berries or chopped strawberries into batter based on preference. (or combine with the batter to make all pancakes the same)
Top the pancakes with a small amount of butter, maple syrup and leftover blueberries and chopped strawberries.

Refrigerate leftover batter for the next day and enjoy fast pancakes!

Why do I prefer to make pancakes from scratch? Well, I am not able to eat food additives that come in many box versions, because my body does not tolerate them and at restaurants I can never be sure if there are food additives or not.  This way, I can enjoy one of my favorite foods again!