Fresh Blueberry Pancakes

3/4 C. all purpose flour

1/2 C. whole wheat flour

2 Tbs. sugar

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 large eggs

1/2 C. Greek yogurt

1/2 C. milk (skim or soy)

2 Tbs oil

1 C. fresh blueberries (or 1 cup thawed frozen blueberries) rinsed and stems removed

In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda. In a separate small bowl, beat together eggs, yogurt, milk and oil. Stir egg mixture into flour, mixing just until the ingredients are moistened and still slightly lumpy. Fold in blueberries. Heat a griddle or large skillet over medium heat. Add batter about 1/3 cup at a time, do not overcrowd. Cook until bubbles form and edges are lightly browned, then turn and cook until the bottom side is lightly browned. Remove to platter and keep warm until all pancakes are complete. Serve with homemade maple or blueberry syrup and a side of scrambled eggs and bacon. This makes a hearty and delicious dinner meal too!

-Steph