These light and fluffy pancakes make a lovely breakfast or after school snack. Blueberries are an excellent source of antioxidants and vitamin C. Leftovers freeze well for lunch box treats. 1 cup (120 g/41/2 oz) wholemeal flour 11/4 teaspoon baking powder 1/4 teaspoon baking soda 1 tablespoon raw organic honey 1 cup (250 ml/9 fl oz) low-fat buttermilk 1 tablespoon lemon juice 1 egg 1 cup (150 g/51/4 oz) blueberries Combine all dry ingredients together in a small bowl. In another bowl combine liquid ingredients and whisk until well combined. Make a well in dry ingredients and slowly pour liquid mixture into dry mix, stirring gently until combined. Don’t worry if mixture has a few lumps. Over stirring mixture will result in tough pancakes. Cut fruit into small dices and gently stir through mixture. Lightly spray a frying pan with olive oil and place over medium heat. Pour spoonfuls of mixture into pan and cook for 2 minutes or until pancake bubbles. Flip and cook for another couple of minutes, until fluffy and cooked through. Makes 10 medium sized pancakes.