Whole Wheat Blueberry Buttermilk Pancakes (good for the freezer)

1 egg
1 cup whole wheat flour or all-purpose flour
1 cup of buttermilk*
1 T. sugar*
2 T. vegetable oil*
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 cup of fresh or frozen blueberries (or berries of your choice)

1. In a medium bowl, beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. Heat pan to medium-high heat for first few pancakes, then turn down to medium once you have done a few. Grease pan (or griddle) with oil.

For each pancake, use slightly less than 1/4 cup of batter. I made mini pancakes so I used about an 1/8th of a cup for each pancake. Cook pancakes until it bubbles on top, puffed and dry around edges. Turn and cook other side until golden brown.

Regular pancakes: Substitute 3/4 cup milk for the 1 cup buttermilk. Increase baking powder to 3 teaspoon. Omit baking soda.

*For healthier options, use Rapadura instead of sugar and use coconut oil instead of vegetable oil.

I tripled this recipe and froze most of the pancakes for later in the month. I layed them on a cookies sheet (2 actually) and flash froze and then put them in a Ziplock bag after they were frozen.