Blueberry Yogurt Pancakes

I’m trying to eat healthi-er. It’s hard {for me} to be good 100% of the time. I figure, if I can be good about 80-90% of the time, that’s pretty darn good. Especially when I love {bread} carbs and I have a super sweet tooth! {If you haven’t noticed already!}
I know I should use “whole” wheat flour instead of all-purpose…but, come one. That’s what' we’re used to. Smoother. Non grainy. It’s really hard for me to go with wheat. Until I heard about whole wheat pastry flour. It’s worth a shot, right? It’s supposed to have the same texture as all-purpose…just with all the whole grain in it! Score!
I finally bought some. And tried one of the recipes on the bag. Blueberry Yogurt Pancakes. YUMM! The best part? No oil or butter in it! Or sugar! And I used Vanilla Coconut milk it. {That stuff is the bomb!}
I wanted to take a picture of them, and I ended up eating 3 pancakes, right then and there. While the kids were still watching a movie, and I was still flipping pancakes! When it was time to eat, they asked where I was going to sit. I had to shamefully tell then I had already eaten!
Go ahead and try them. They really are that good!

Blueberry - Yogurt Pancakes

• 1/2 cup Blueberries
• 1/2 cup Yogurt
• 1 cup Milk
• 1 Egg
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Whole Wheat Pastry Flour

Directions

Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.