Whole Wheat Blueberry Pancakes

4

1½ cups whole wheat flour 1¼ to 1½ cups milk 1 egg 4 Tbsp brown sugar 2 Tbsp wheat germ 2 teaspoon baking powder 1 teaspoon pumpkin pie spice (or cinnamon) 1 teaspoon vanilla ½ teaspoon salt 1 cup blueberries + ½ cup for topping ½ teaspoon sugar

Mix dry ingredients then add all wet ingredients except blueberries. Put the 1 cup of blueberries in a small bowl and sprinkle with sugar, microwave for 1 minute. Add to the batter and stir lightly. Cook in a hot pan coated with a non-stick cooking spray. These pancakes are pretty dense. If you usually cook pancakes on an electric griddle at 350 degrees I would turn it down to 325 degrees and cook a little longer to make sure they are done all the way through. Put the remaining blueberries in a bowl and microwave for 20 seconds. These are for the top of the pancakes and will have syrup on them, no need for sugar. Makes 6 - 8 pancakes.