Blueberry Buttermilk Pancakes

Last night my sister stated that she wanted pancakes...they sounded really good probably because I was hungry. I really wasn't up to making them at 9 at night, so I made them for breakfast. They sure did hit the spot. I never used buttermilk on a regular basis, but I do think it will become a staple in our house. It is low in fat(even no fat) and makes everything fluffy and delicious.

Blueberry Buttermilk Pancakes
2 cups buttermilk(or 2 pkg dry buttermilk w/2 cups water)
2 tbsp light olive oil(or canola)
2 tbsp sugar
1 3/4 cups whole wheat flour
1/4 cup flour
2 eggs
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries

Mix together flour, salt, soda, powder, sugar(and powdered buttermilk, if using). Add in egg, water(or buttermilk), and oil. Mix until moistened, DO NOT OVERMIX. Ladle onto preheated griddle. Sprinkle with blueberries. Wait until bubbles start to form on top and flip. Cook until golden brown. Serve with butter and real maple syrup.

K and I both loved them...the boys as it goes with kids didn't eat much. I don't get it...These would also be great with chocolate chips, bananas, or any topping of your choice!

*I doubled this recipe and had about 30 pancakes. Cal-87 fat 1.5 g