Whole Wheat Blueberry Pancakes

Yield:
10 medium pancakes

Ingredients:
3/4 Whole Wheat Flour
1 Tbsp Splenda Brown Sugar Blend
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1/4 Tsp. Salt
1 C. Buttermilk
2 Eggs
2 Tbsp. Butter, melted
1/2 Tsp. Vanilla Extract
6 ounces (give or take) of fresh blueberries
Butter, for greasing the pan

In a large bowl, whisk together dry ingredients.

In a medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for a few minutes.

Heat your skillet over medium heat and lightly grease with butter. Spoon batter onto skillet. Sprinkle blueberries on top and press them into the batter. Cook about 2 minutes (or until bubbles begin to form on the surface). Flip and cook for about 1-2 minutes on the other side. Serve immediately, or keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees.

Adapted from Baking and Books.com.