Instructions: Combine dry ingredients in a medium-sized bowl and set aside.

In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.

Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.

This recipe yields 8 servings.

Serving size: Two 4- to 5-inch pancakes

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