Blueberry Buttermilk Pancakes

serves 8 ( 2 pancakes = 5 points +)

1 c .fresh blueberries
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
2 T. sugar
zest of one lemon
2 eggs
2 c. low-fat buttermilk

In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.

In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.

Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter.
Serve with syrup if desired.