Blueberry Whole Wheat Pancakes

I think Rob could have these for breakfast, lunch AND dinner. :)

For the Pancakes:

• 1 pint of blueberries (about 2 cups) *
  
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup 1 percent lowfat buttermilk
• 3/4 cup lowfat milk
• 2 teaspoons honey
• Nonstick cooking spray

Directions

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with as many of the blueberries as you like. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. Serve with maple syrup.

* Originally this recipe called for warmed apples but the process was more time then I wanted to spend in the morning so I substituted the apples with blueberries.