In a small bowl pour in the milk and add the rolled oats to the milk. Let the oats soak for about 20 minutes.

In a medium bowl, whisk the all-purpose flour, baking powder, cinnamon, and salt together. Set aside.

In a large bowl, add the melted butter, vanilla extract and the egg and whisk together. Add the dry ingredients to the wet ingredients and mix together. Once the oats have soaked in the milk, pour the milk and oats into the bowl.

Add the frozen blueberries and stir in.

Heat a frying pan on low-medium heat. Use either non-stick spray or butter to keep the pancakes from sticking. Ladle the batter onto the frying pan and let the batter fry. When the edges are beginning to set and turn golden-brown and the middle of the pancake batter is starting to form and pop bubbles throughout, flip the pancake with a spatula. It takes about 1-2 minutes per side of the pancake.

When the pancake bottom has turned a golden-brown remove from the heat. Repeat these steps until all of the batter has been used.

Serve with maple syrup, fresh fruit, or icing sugar.