True-Blue Buckwheat Pancakes

• .5 cup(s) buckwheat flour
• .5 cup(s) all-purpose flour
• 1 tablespoon(s) sugar
• 2 teaspoon(s) baking powder
• .25 teaspoon(s) salt
• 1 cup(s) skim milk
• 1 tablespoon(s) vegetable oil
• 2 large egg whites
• 1 cup(s) blueberries

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Directions

1. Combine the first six ingredients, stirring well.
2. In another bowl combine the milk, oil, and egg whites and then add to the flour mixture, stirring until smooth.
3. Fold in the blueberries.
4. Spoon 1/3 cupfuls of the batter onto a hot nonstick griddle.
5. Cook until bubbles form, then flip, cooking until the edges are done.

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