I had some leftover buttermilk from baking a cake and wanted to find a way to use it up. This is the recipe I came up with. Not only is it healthier than regular pancake recipe but it tastes better too!

Ingredients:

• 2 eggs or ½ cup egg substitute
• ½ cup skim milk
• 2 ¼ cup buttermilk
• 2 cups plus 1 tablespoon whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 tablespoons brown sugar
• 1 tablespoon canola oil
• 1 cup blueberries fresh or frozen (no need to thaw)

Directions:

1. In large bowl mix eggs and milk. In small bowl combine flour, baking powder, baking soda, and brown sugar. Add flour mixture to eggs and milk ¼ cup at a time until all blended. Make sure flour is all mixed in well then add canola oil. Add blueberries mix just until blended.
2. Heat lightly oiled frying pan on medium heat. Pour ¼ cup batter onto pan. Cook until you start to see little bubbles then flip. Cook until browned on both sides.

Servings: 8