Buckwheat Blueberry Pancakes

1/2  cup		buckwheat flour
1/2  cup		cornmeal
1/2  teaspoon		baking powder
1/4  teaspoon		baking soda
1/4  teaspoon		salt
1/2  cup		ripe banana, mashed
2  tablespoons		maple syrup
1  tablespoon		vinegar
1  cup		fortified soy- or rice milk
1  cup		fresh or frozen blueberries
1		vegetable oil spray

Tip: For nutritional information on all the ingredients in Buckwheat Blueberry Pancakes just click on each ingredient name. Then adjust the serving size for any Buckwheat Blueberry Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.