In a large bowl, combine the dry ingredients (whole wheat flour, rolled oats, granulated sugar, baking powder, baking soda, and salt) and stir thoroughly to mix.
In another container, combine the milk, egg, and Greek yogurt. Whisk together until well-blended.
Pour the wet mixture over the dry mixture and mix until just combined. Be careful not to over-stir.
Heat a non-stick skillet over medium heat. Coat with non-stick spray, butter, or oil.
When the pan is hot, pour ⅓ cup of pancake batter into the pan.
Arrange some of the blueberries (or other fruit) on the pancake.
Once the pancake starts to bubble, it is ready to turn. Flip the pancake and cook the other side until golden brown.
