2 cups White Whole Wheat
2 tablespoons sugar or sub
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk, plus extra if needed
2 eggs, slightly beaten
2 tablespoons melted butter
2 teaspoons vanilla
1 container (6 oz) Nonfat Vanilla Greek Yogurt
1 cup fresh or frozen blueberries
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a medium bowl, combine buttermilk, eggs, melted butter, vanilla, and yogurt until smooth. Add wet ingredients to dry ingredients and mix until just combined. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Sprinkle tops with a few blueberries. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.Makes 14-16 pancakes.

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