Blueberry Pancakes

Directions

1. 1
   Weigh or lightly spoon flours into dry measuring cups; level with a knife.
2. 2
   Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.
3. 3
   Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
4. 4
   Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.