Recipe for Blueberry Whole Wheat Pancakes

In a bowl, combine flour, baking powder, salt, brown sugar and flax seed, stir with a whisk to combine.

In a second bowl, beat eggs with the whisk. Add buttermilk, melted butter and vanilla, and whisk to combine.

Add the wet ingredients to the dry ingredients, and gently mix with a spoon just until combined. If the mixture seems too thick, add up to 1/2 cup more buttermilk.

Heat an electric griddle to high heat. Spray the griddle with cooking spray (or brush with melted butter) and ladle batter onto griddle, making sure that pancakes don't touch when the batter spreads. Immediately sprinkle the batter with a few blueberries. Cook until edges of pancakes start to turn golden, and batter bubbles in the middle and looks dry, about 4 minutes. Check the underside and, when the pancakes are golden, flip them over. Cook for another 2 to 3 minutes, until the bottom is golden. Serve immediately, or keep warm in an oven set at 200˚F.

Serve warm with butter, maple syrup or blueberry compote.

Serves 3 to 4.