Fresh Milled Flour Blueberry Pancakes

2 C fresh ground whole-wheat flour (I use Wheat Montana Prairie Gold)

4 tsp baking powder

1 tsp salt

1 egg beaten

1 ¾ C whole milk or 2 C buttermilk

¼ C oil (I use walnut oil or a light olive oil)

1 tsp pure vanilla extract

1 C blueberries

Mix all of the dry ingredients together, then add the egg, oil, vanilla extract & milk.   Mix till just combined.  Gently fold in blueberries.  Preheat griddle or large cast iron skillet till hot. Dip out batter to form desired size pancake and pour onto hot griddle.  Cook until edges become slightly dry and bubble start to form on top. Flip to cook on other side till golden brown.  Enjoy.