Extraordinary Blueberry Pancakes

Serves 6–8

No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and lots of pure maple syrup.

• 1 1/3 cups organic unbleached flour
• 2/3 cup organic whole-wheat pastry flour
• 1/4 cup organic yellow cornmeal
• 1/2 cup organic rolled oats (ground fine in food processor or blender)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 eggs
• 2 tablespoons peanut or safflower Oil
• 1 1/2 cups buttermilk
• 2 cups organic blueberries (fresh or frozen)

In a large mixing bowl, combine all dry ingredients. In a separate bowl, whisk egg and oil together. Stir in buttermilk. Stir together liquid and dry ingredients-do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto lightly greased, pre-heated griddle (325–350°F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.
*For more even distribution of blueberries, try dropping 8–10 blueberries onto each pancake, and then cover with "dab" of additional batter.Nutrition Info Per Serving: 270 calories (60 from fat), 7g total fat, 1.5g saturated fat, 4g dietary fiber, 7g protein, 14g sugars, 47g carbohydrate, 0mg cholesterol, 500mg sodium