Whole Wheat Blueberry Pancakes

3/4  cup		whole wheat pastry flour
3/4  cup		all purposed flour
2  teaspoons		baking powder
1  teaspoon		salt
1  teaspoon		vanilla
3/4  cup		2% milk
2		eggs
1  tablespoon		cinnamon
1  cup		Blueberries - Frozen, 20 oz, Unsweetened

Tip: For nutritional information on all the ingredients in Whole Wheat Blueberry Pancakes just click on each ingredient name. Then adjust the serving size for any Whole Wheat 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.

Combine flours, baking powder, cinnamon, and salt in a bowl and stir. In a measuring cup or separate bowl, stir eggs, vanilla, and milk together. Pour wet ingredients into dry ingredients and whisk. Stir in blueberries. Heat a saute' pan to medium heat and then spray with cooking spray. Add 1/3 cup of batter into pan and cook until brown on one side. About 3 to 4 minutes. Then flip over and brown the other side. You can also use this batter to make waffles. Use the same measurement of 1/3 cup and pour into each side of waffle maker for two square waffles or 2/3 cup for one large belgian waffle.