Buttermilk Blueberry-Lemon Pancakes

• 1 cup whole wheat pastry flour
• 1/3 cup self rising flour
• 1/2 teaspoon baking soda
• 2 teaspoons granulated Stevia or granulated sugar
• 1 1/3 cups buttermilk
• 1/2 teaspoon lemon juice
• 1 teaspoon grated lemon zest
• 1 large egg
• 1/4 teaspoon ground nutmeg
• 1/2 cup fresh blueberries
• Maple syrup

1. In a large bowl, combine the whole wheat four, self-rising flour, baking soda and stevia. In a second bowl, combine the buttermilk, lemon juice, lemon zest, egg and nutmeg. Beat until well-combined. Add the wet ingredients to the dry ingredients and beat until just combined.
2. Lightly grease a nonstick skillet with butter. Heat over medium heat. Add batter, a 1/4 cup at a time, to the skillet. Sprinkle with some of the blueberries. When bubbles form on the surface of the pancakes, flip and continue to cook for about 2 minutes more. Serve with maple syrup.

whole wheat pastry flour, flour, baking soda, granulated stevia, buttermilk, lemon juice, lemon zest, egg, ground nutmeg, fresh blueberries, maple syrup

Taken from food52.com/recipes/16990-buttermilk-blueberry-lemon-pancakes (may not work)