Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour
     1/2      teaspoon  baking soda
  1 1/2      teaspoons  baking powder
  1                     egg substitute equivalent
  1                cup  low-fat buttermilk
  1         tablespoon  canola oil
     1/2           cup  fresh blueberries -- washed and drained

Preparation:

Combine dry ingredients in a medium-sized bowl and set aside. In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries. Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown. 8 servings/Serving size: 2 4- to 5-inch pancakes

Nutritional Information:

77 Calories (kcal); 2g Total Fat; (21% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 171mg Sodium