- 1 of 4 Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
- 2 of 4 Combine the flours, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the milk, yogurt, orange juice, egg, oil, and vanilla in a medium bowl and whisk until smooth. Add the yogurt mixture to the flour mixture and stir until a smooth batter forms
- 3 of 4 Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4 cup measures onto griddle, spreading to a diameter of 4 inches. Sprinkle about 1 tablespoon of the blueberries (5 or 6 blueberries) onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1 to 2 minutes longer.
- 4 of 4 Transfer pancakes to baking sheet in oven to keep warm. Repeat procedure to make 16 pancakes. Serve with maple syrup.
Servings Per Recipe: 16
Per Serving: 4.724 mg vit. C, 32 g carb., 0.104 mg Thiamin, 2 g Fat, total, 111.064 mg calcium, 152 kcal cal., 48.59 IU vit. A, 1.081 mg iron, 3 g pro., 0.041 mg Pyridoxine (Vit. B6), 1 g Monounsaturated fat, 24.191 µg Folate, 0.121 mg Riboflavin, 27 mg chol., 0.79 mg Niacin, 0 g Trans fatty acid, 0 g Polyunsaturated fat, 0 g sat. fat, 129 mg Potassium, 1 g fiber, 0.183 µg Cobalamin (Vit. B12), 21 g sugar, 125 mg sodium