Using a coffee grinder or a spice grinder, grind the oats until they resemble a coarse flour.
In a large bowl, mix the ground oats, flour, Splenda and baking powder.
In another bow,l combine the milk, vanilla and egg.
Add the wet ingredients to the dry ingredients and mix gently until just incorporated. The pancake batter will be really thick, which is what you need so that the pancakes that are sturdy enough to reheat in the toaster.
Stir in blueberries.
Heat a large nonstick frying pan to medium-high, and pour about ⅓ cup of batter onto the frying pan for each pancake. Make sure they aren't too big to fit in your toaster later!
Cook for about 4-6 minutes until the bottom is lightly browned. Because these pancakes are thicker than normal, you might not see bubbles break on the surface.
Flip the pancakes over and cook another 2 minutes.
Remove from the frying pan, and cool on a cooling rack.
Once cool, store the pancakes in an airtight container.
To reheat pancakes, put them in the toaster and toast them on a medium setting.