Whole Wheat Blueberry Pancakes

http://www.driscolls.com/recipes/view/4173/Blueberry-Whole-Wheat-Pancakes

I will swap the margarine out for butter or oil, but otherwise sounds perfect!

INGREDIENTS

• 2 cups whole wheat flour
• 1/4 cups natural sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoons salt
• 2 cups low-fat buttermilk
• 2 large eggs
• 1/2 cups low-fat margarine, melted
• 2 packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired

1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
   
   In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.
   
   Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.