Banana & Blueberry Maple Pancakes

For maple-banana topping, stir together bananas, blueberries, 1/4 cup maple syrup, the lemon juice, and cinnamon in a medium bowl. Set aside.

Stir together flour, oats, baking powder, baking soda, and salt in a large bowl. Use a fork to combine buttermilk, egg, oil, the remaining 1 tablespoon maple syrup, and the vanilla in a medium bowl. Add the buttermilk mixture all at once to the flour mixture. Stir just until moistened. Let stand for 10 minutes to soften the oats.

Spoon two slightly rounded tablespoons batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3- to 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until the pancakes are golden brown. Turn over when the edges are slightly dry and the bottoms are browned. Serve warm with the maple-banana topping.