Whole Wheat Blueberry Pancakes

Doug made these delicious pancakes Saturday morning.  Yum!

2 cups whole wheat flour 
2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt 
1 cup milk (or unsweetened almondmilk, soymilk or ricemilk)
2 tablespoons honey 
1 teaspoon pure vanilla extract 
1 1/4 cups fresh or frozen blueberries 

Method

In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a separate medium bowl, whisk together almondmilk, 1/2 cup water, honey and vanilla until blended. Pour milk mixture into flour mixture and stir until evenly mixed. Set batter aside to rest for 10 minutes (the batter will be very thick). 

Oil a cast-iron griddle or large nonstick skillet with canola spray oil and heat over medium heat until hot. Stir blueberries into batter. Ladle about 1/4 cup batter onto griddle and cook about 2-3 minutes each side until pancakes are cooked through.