Blueberry Whole Wheat Pancakes

2 cups whole wheat flour

1/4 cup natural sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups low-fat buttermilk

2 large eggs

1/2 cup low-fat margarine – melted

2 packages (6 ounces each) Driscoll’s blueberries

Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.

Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.

Amazing Blueberry Whole Wheat Pancakes

Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.

Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.

Turn pancakes over, cook 1 minute or until lightly golden.

Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven.

Repeat with remaining batter.

Yield: 12 Pancakes (3 pancakes per serving)

Calories (per pancake): 159.0; Protein: 5.7 g; CHO: 23.8 g; Fat: 5.4 g; Cholesterol: 46.6 g; Sodium: 348.7 mg