Blueberry-Buckwheat Pancakes

1-1/4  cups		Bob's Red Mill Organic Buckwheat Flour
1  cup		Horizon Organic Low Fat 1% Milk
1/2  tablespoon		Organic Spectrum Naturals Refined High Heat Sunflower Oil
1		Large Egg - Raw
1/4  teaspoon		Vanilla Extract
2  teaspoons		Honey
1/2  teaspoon		Rumford Double Acting Baking Powder
1/4  teaspoon		Baking Soda
1/2  cup		Blueberries - Fresh

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

In medium bowl stir flours, sugar, baking powder, baking soda and salt. Make well in ceter of mixture and set aside. In a small bowl combine buttermilk, egg, oil and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but slightly lumpy. Stir in blueberries.

Heat a lightly greased griddle over medium heat. For each pancake pour a scant 1/2 cup of batter onto hot griddle. Spread batter into a circle about 4 inches in diameter.

Cook over medium heat until pancakes are browned, turning to cook second sides when surface is bubbly and edges slightly dry (1 to 2 minutes per side).

Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.