Blueberry Pancakes

Ingredients:

• 11/3 cups organic unbleached flour
• 2/3 cup organic whole-wheat pastry flour
• 1/4 cup organic yellow cornmeal
• 1/2 cup organic rolled oats (ground fine in food processor or blender)
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 2 eggs
• 2 TB peanut or safflower Oil
• 11/2 cups buttermilk
• 2 cups organic blueberries (fresh or frozen)

In a large mixing bowl, combine all dry ingredients. In a separate bowl, whisk egg and oil together. Stir in buttermilk. Stir together liquid and dry ingredients-do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto lightly greased, pre-heated griddle (325–350°F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.

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