Ingredients
1 cup all purpose flour
1/2 cup whole wheat flour
3 tbsp sugar
1 tbsp ground flaxseed
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups 1% or 2% milk
3 tbsp canola oil
2 eggs
1/2 tsp vanilla
Up to 3/4 cup frozen organic wild blueberries
Whisk together the dry ingredients in a large bowl. Then whisk together the milk, oil, eggs and vanilla in a smaller bowl. Dump the wet ingredients into the dry and whisk to combine. Preheat your pan or griddle, having sprayed it first with a Pam-like spray. Add the blueberries right before you ladle out your pancakes. I usually make a few smaller, blueberry-free pancakes for the girls and then add blueberries and make big, frying pan-sized griddle cakes for the grown-ups. This batter is on the thin side, so they cook fairly quickly over medium to medium-high heat and you won't have to worry about raw middles. As you cook, transfer done pancakes to a plate in a warm oven. Serve with real maple syrup.