Blueberry Buttermilk Pancakes: the ultimate breakfast treat with a healthy bite.

Ingredients:

• 1 1/2 cups whole wheat flour
• 3/4 teaspoon baking soda
• 3 eggs separated
• 3 tbsp sugar
• 1 3/4 cup buttermilk (7/4 cups)
• 1 tbsp butter melted
• 1 1/2 cups fresh blueberries

1. In a large bowl, combine the flour and baking soda and stir well. In a medium bowl, whisk together the egg yolks and sugar until well combined. Stir in the buttermilk and butter; stir into the flour mixture until well combined. In a clean medium bowl, REALLY beat the egg whites to stiff peaks. Gently fold the whites into the flour mixture.

2. Gently stir in rinsed and dried blueberries in to the batter. Mix those berries in like no tomorrow.

3. Coat a nonstick griddle/skillet with nonstick spray an heat over medium heat. Spoon about 2-4 tbsp of batter for each pancake onto the griddle and spread into a 3 1/2-inch circle. Cook until the tops are covered with bubbles, 4 minutes. Turn pancakes and cook until the edges are lightly golden, about 2-3 minutes longer.

Makes 6 servings about 3 pancakes per serving

WW Points Value: 4

Note: This recipe appears in the WW New Complete  Cookbook.Whole Wheat flour works just as well as regular flour. Trust me, you won't know the difference. If you don't know what to do with the extra pancakes you cooked, don't worry. You can put the extra pancakes in a Ziploc plastic bag and freeze them. If you're ever in the mood for this treat, take out 3, let them defrost and put them in the microwave for about a minute or two with syrup. They are just as delicious as the day you cook them.