Blueberry Buckwheat Pancakes

• 34 cup buckwheat flour
• 34 cup whole wheat pastry flour
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 1 cup buttermilk
• 34 cup nonfat milk
• 1 tablespoon honey
• 2 large eggs
• 2 tablespoons canola oil
• 2 cups blueberries, divided
• 12 cup real maple syrup

1. In a big bowl, whisk the flours, baking powder, baking soda, and salt together.
2. In another bowl, beat the buttermilk, nonfat milk, honey, eggs, and oil together.
3. Stir the liquid mixture into the dry ingredients, mixing just to combine.
4. Stir in 1 cup berries.
5. Preheat a large nonstick skillet or griddle over medium heat.
6. Ladle the batter onto the skillet with a 1/4 cup measure.
7. Turn pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes.
8. Cook the other side until golden brown, about 1 1/2 minutes.
9. Serve topped with more blueberries and maple syrup.

buckwheat flour, whole wheat pastry flour, baking powder, baking soda, salt, buttermilk, nonfat milk, honey, eggs, canola oil, blueberries, maple syrup

Taken from www.food.com/recipe/blueberry-buckwheat-pancakes-322951 (may not work)