Whole Wheat Raspberry Pancakes

1 cup whole wheat flour
1 cup quick cooking oats
2 Tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons vanilla extract
4 Tablespoons vegetable oil
2 eggs
1 cup raspberries- crushed

Mix dry ingredients (flour, oats, sugar, baking powder, baking soda, salt). Add wet ingredients (buttermilk, vanilla, oil, eggs) and mix well. For a more textured pancake simply mix in a bowl or mixer, for a smoother pancake, combine ingredients in a food processor or blender (but don't blend the raspberries). Once the batter is completely mixed, swirl in the crushed raspberries and then pour batter into small pancake circles on a heated griddle or pan. Serve with syrup, raspberry preserves, or applesauce.