Whole Grain Blueberry Orange Pancakes (6 servings) 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 Tablespoons wheat germ 1 Tablespoon sugar 2 Tablespoons baking powder 1/2 teaspoon salt 1/2 teaspoon freshly grated orange zest (optional) 1 cup milk (soy milk or almond milk work great) 1/2 cup orange juice 1 teaspoon vanilla extract fresh or frozen blueberries (about 1 cup) In a large bowl, mix together the all-purpose flour, wheat flour, wheat germ, sugar, baking powder, salt and orange zest (if using). In a separate bowl, whisk together the milk, juice and and vanilla. Add the wet ingredients to the dry ingredients and stir until just mixed and moistened. Set your griddle (or large frying pan) to medium-high heat. Spray with cooking spray or add a very thin coat of vegetable or canola oil. Dollop batter onto the hot skillet in 1/4 cup portions. Sprinkle blueberries over the top of each pancake. When the edges of the pancakes appear dry, check the underside. If nicely browned, flip and cook the other side to golden brown. Serve with your favorite pancake toppings. For even healthier pancakes, use all whole wheat pastry flour. However, expect that your pancakes will have more of a healthy whole wheat flavor. Mr Breakfast would like to thank starr for this recipe. Recipe number 2863. Submitted 6/22/2010.