Whisk together flour, oats, sugar, baking soda, and salt. In a separate bowl mix half and half (or milk), oil, and egg until smooth.
Add wet ingredients to dry ingredients and stir until combined. (It will still be a little lumpy – this is GOOD. It will keep your pancakes nice and fluffy) Gently stir in blueberries.
Preheat a large nonstick skillet or griddle to medium-high heat (or about 300 degrees). Spray with cooking spray.
Pour 1/4 cup of batter onto the skillet. Cook for 2-3 until bubbles form in the top of the pancake and the edges start to look “dry”. Flip and cook another 2 minutes on the other side. Repeat with remaining batter.
Optional: Serve warm with syrup (I used blueberry), fresh blueberries, and sprinkle with powdered sugar.