Whole Wheat Blueberry Pancakes

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These have been tested and approved by the whole family. 
Found on Sally's Baking Addition
Submitted by Mindy Adamson-Wahl

Ingredients:

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1 cup plain Greek yogurt

1 and 1/4 cups milk

1/4 cup pure maple syrup or honey

2 large eggs

1 tsp vanilla extract

3 Tbl. melted coconut oil or butter cooled

1 3/4 cup of free or frozen blueberries

Directions:

Melt coconut oil or butter, set aside to cool.

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In another bowl whisk the yogurt, milk, maple syrup or honey, eggs, and vanilla to combine.  Whisk in the oil.  Pour the wet ingredients into the dry and gently stir to combine.  A few lumps are fine.  Very, very gently fold in the blueberries using a rubber spatula or wooden spoon.  

Heat griddle to medium heat and spray with nonstick cooking spray. Drop about 1/4 cup of batter on the griddle.  Cook until the edges look dry and bubbles begin to form on the sides.  Flip and cook until cooked through.

Serve with toppings of your choice.