In a large bowl, stir together flour, baking powder, salt, quick-cooking oats and brown sugar.

Add egg yolks, buttermilk and canola oil to flour mixture. Add whites to a separate bowl. Whip egg whites until fluffy and peaks form.

Fold in blueberries and egg whites. Some of the whites will still show. You want the mixture to be nice and fluffy. It will be thick.

Pour onto a greased waffle iron and cook thoroughly. I like mine a little crispier, but cook for less time if you like them less crispy. Grease the waffle iron every time in between, as the blueberries tend to make the mixture stick. Serve warm with syrup.