Blueberry Double Flax Pancakes

From Bonnie Stern, Heart Smart

 Ingredients:

¾ cup	Whole wheat flour		¼ tsp	Ground cinnamon
½ cup	All-purpose flour		¼ tsp	Salt
½ cup	Ground flax		1 tbsp	whole or lightly crushed flax seed
¼ cup	Granulated sugar		2	Eggs
2 tsp	Baking powder		1 ¼ cup	buttermilk
½ tsp	Baking soda		1 tbsp	vegetable oil, divided
			2 cups	Blueberries

 Directions:

1. In a large bowl, combine flours, ground flax, sugar, baking powder, baking soda, cinnamon, salt and flax seed.

2. In a separate bowl, whisk together eggs, buttermilk and 2 tsp (10 mL) oil. Stir in flour mixture.

3. Heat remaining 1 tsp (5 mL) oil in a large non-stick skillet on medium heat. Drop batter by ¼ cup (50 mL) measure onto pan. Press blueberries gently into top of each pancake. Cook for 2 to 3 minutes, or until surface loses its sheen. Flip and cook second side for 1 to 2 minutes, or until pancakes are cooked. Repeat until all batter is used.

Make 16 pancakes

Per pancake: Calories 101; Protein 3 g; Fat 3 g; Carbohydrate 15 g; Fiber 2 g; Sodium 139 mg; Potassium 109 mg