Whole Wheat Blueberry Buttermilk Pancakes

Ingredients

• 2 C white whole wheat flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 – 3/4 tsp. salt
• 1 heaping tsp. honey
• 2 eggs
• 3 C buttermilk
• 1 C fresh or frozen blueberries

Directions
In a large bowl, mix together 2 C white whole wheat flour, along with 1 tsp. baking soda, 2 tsp, baking powder and about a 1/2 tsp. salt.  Stir well.
Then, lightly beat two eggs in a small bowl, add the honey. 
Pour the eggs and honey mixture into the dry ingredients. 
Add in 3 C buttermilk. 
Whisk until combined. 
Then, fold in the blueberries.
{Alternatively, you can add the blueberries to the dry ingredients before adding the wet ones.  Tossing them in the flour mixture first will help prevent them from turning your batter a blueish-purple color}.  
Scoop the pancakes onto a hot griddle, preheated to around 350 degrees.  If your griddle is notorious for sticking, be sure to coat with with butter or olive oil as you normally would. 
To scoop, I recommend using a ladle – one scoop (about 1/3 C) is the perfect size for a 3-inch pancake.
Cook pancakes until bubbles form in the pancake.  This takes about 5 minutes.  Then, flip.  
Cook on the other side until nicely browned; an additional 2-3 minutes. 
Stack on a plate and repeat until all batter is gone. 
Serve warm with maple syrup, honey or a nice blueberry sauce too. 
Often, I’ll eat these without anything on top – the yummy blueberries inside are good enough for me! 
Your family is sure to enjoy these!