Whole Wheat Blueberry Pancakes

Ingredients:
2 cups whole-wheat flour
2 teaspoons baking powder
2 cups fat free milk
Egg substitute equal to two eggs or four egg whites
1 tablespoon olive oil
1 cup blueberries

Directions:
Mix baking powder into whole-wheat flour.

Whisk milk, eggs and olive oil in small bowl; add to dry ingredients and stir until just moistened.

Gently fold in blueberries.

Using a nonstick pan or grill, spoon about 1/8-cup of batter per pancake. Fry about one minute or until top bubbles, turn and fry another minute or so; serve hot.

Notes:
If you find the pancakes stick a bit, spray your pan or griddle lightly with nonstick cooking spray or use a little olive oil and rub onto the bottom.

These pancakes freeze exceptionally well.

You can easily double it and freeze some for quick, healthy heat-and-eat breakfasts!