blueberry pancakes

1-1/2  cups		1.) king author whole wheat flour
2  tablespoons		2.) splenda brown sugar
1  teaspoon		3.) baking powder
1/2  teaspoon		4.) salt
1  cup		5.) fat free buttermilk
1/2  cup		6.) fat free milk
1  tablespoon		7.) butter ( melted)
1		8.) 1 large egg lightly beaten
1  cup		Blueberries - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the blueberry pancakes ingredients. The serving size for any ingredient in blueberry pancakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.) Combine flour, sugar, baking poder, and salt in a bowl; stir with a whisk. Combine buttermilk, milk,butter, blueberries and egg. add to flour mixture, stirring until smooth.
2.) Pour about 1/4 cup batter per pancake onto a hot nonstick skillet or griddle. Cook2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lighty browned. Yields 4 serving ( serving size 3 pancakes)