Blueberry Buckwheat Pancakes

• 3/4 cup buckwheat flour
• 3/4 cup pastry flour, whole wheat
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3/4 cup milk nonfat
• 1 tablespoon honey
• 2 large eggs
• 2 tablespoons canola oil
• 2 cups blueberries divided
• 1/2 cup maple syrup real

1. In a large bowl whisk together the flours, baking powder, baking soda and salt.
2. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil.
3. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
4. Stir in 1 cup of berries.
5. Preheat a large nonstick griddle or skillet over a medium flame.
6. Ladle the batter onto the skillet with a 1/4 cup measure.
7. Flip the pancake when it is 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 the maple syrup.

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

Taken from recipeland.com/recipe/v/blueberry-buckwheat-pancakes-49303 (may not work)