Whole Wheat Blueberry Pancakes

These pancakes are so healthy and yummy at the same time; it's my "go to" pancake recipe. I've posted the recipe in it's original form, however, I have made a couple of adjustments when making them. 1. I rarely have lemon juice, so I use vinegar instead. The idea is to create "buttermilk", so vinegar is fine and you will not taste it. 2. I use 3 Tbs. applesauce and 1 Tbs. oil, mostly because I'm conscious of the amount of fat I take in. I tried all applesauce which did not turn out quite as well- they weren't as moist, but still tasty.

Ingredients

* 1 cup fat-free milk
* 1 tablespoon lemon juice
* 3/4 cup whole wheat flour
* 1/3 cup all-purpose flower
* 1/4 cup wheat germ
* 1 and 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon brown sugar
* 1 tablespoon flax seeds (optional)
* 2 tablespoons applesauce
* 2 tablespoons vegetable oil
* 2 small eggs, lightly beaten
* 1 to 2 cups blueberries (if using frozen, thaw first)

Directions

* Mix the milk and lemon juice and let sit while combining the other ingredients.
* Whisk together the dry ingredients.
* Create a well in the center and place the wet ingredients, including the milk and lemon mixture, into the well.
* Mix the dry and wet ingredients together. The batter will be slightly lumpy.
* Heat a frying pan over medium heat, and spray the pan with cooking spray (or butter, if desired).
* Ladle the batter into the pan to create 4 to 5-inch pancakes.
* Press a handful of blueberries into each pancake immediately after it has been placed in the pan.
* Cook the pancake until bubbles begin to appear, then flip it over and cook it for 2 more minutes.