Oatmeal Blueberry Pancakes

Combine the oats, milk, and orange juice in a large mixing bowl. Let the mixture sit for 15 minutes until the oats soften.
2 cups rolled oats, 1 ¾ cups milk, ¼ cup freshly squeezed orange juice
Add the eggs and melted butter and beat with a wooden spoon until well combined.
2 eggs, 4 tablespoons butter
In a medium bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
½ cup whole wheat flour, 1 tablespoon turbinado sugar, 2 teaspoons grated orange zest, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon cardamom
Add the dry ingredients to the wet ingredients. Stir until the dry ingredients are fully incorporated.
Gently fold in the blueberries and pecans.
1 cup blueberries, ¼ cup chopped pecans
Heat a non-stick skillet or griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray.
Cooking spray
Pour the batter in ¼ cupfuls onto the heated griddle.
Cook until bubbles begin to form. Turn and cook on the second side until golden brown (about two minutes on each side).
Remove finished pancakes to a baking sheet and keep warm in a low oven until finished cooking. Serve with syrup if desired.
Syrup for serving