Whole Wheat Blueberry Buttermilk Pancakes

• 1-1/4 cup Milk
• 1-1/2 teaspoon Lemon Juice
• 1-1/2 cup White Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 whole Egg
• 1 Tablespoon Coconut Oil
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Honey
• 1-1/2 cup Blueberries

1. Preheat a griddle to medium heat or 350u0b0F.
2. Combine the milk with the lemon juice and allow to sit for 5-10 minutes.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a small bowl, combine all of the wet ingredients (excluding blueberries). Add wet ingredients to dry and stir just to combine. Fold in blueberries.
4. Pour out about 1/4 cup of mix onto the griddle for each pancake and cook for 3-4 minutes or until bubbles start to form on the edges and it pulls away from the grill. Flip and cook for another 1-2 minutes. Remove from grill and serve.
5. Top with syrup, butter, nut butter, fruit, coconut, nuts, etc. if desired.

milk, lemon juice, flour, baking powder, baking soda, ubc, egg, coconut oil, vanilla, honey, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-blueberry-buttermilk-pancakes/ (may not work)