Ingredients
2-1/2 C whole-wheat or
unbleached white flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2-1/2 C- NF or LF buttermilk
1/4 C honey or maple syrup
1 egg or 2 egg whites, lightly beaten
1 T canola oil
1 tsp vanilla
1 C blueberries
Coat a nonstick griddle or large skillet with nonstick spray. Set over medium heat until hot. In a large bowl, mix flour, baking powder, baking soda and salt, set aside. In a small bowl, mix buttermilk, honey / maple syrup, egg or egg whites, oil and vanilla. Add to the flour mixture and stir until just moistened ( batter will be lumpy). Fold blueberries into the batter.
Drop batter by spoonfuls onto the hot griddle. Cook for 2 to 4 minutes, or until the bottoms are light brown and bubbles appear on top. Flip pancakes and cook for 1 to 2 minutes more, or until browned. Transfer to a covered serving plate to keep warm. Repeat with the remaining batter
