Chia Blueberry Pancakes

Ugh.  These look terrible, but they taste really great!  It's a mix of stuff that's good and bad for you.  You can make it all good by substituting the butter with another type of oil.  I'm posting it here because I don't want to misplace the recipe.  It was a hit with the whole family, and that's saying a lot because there aren't many foods in the world in that category.

Chia Blueberry Pancakes

1/2 c whole wheat flour (pastry preferred)
1/4 c spelt flour
1/4 c chia flour (chia seeds ground using coffee grinder)
1/4 c flax seed (ground)
1/4 c wheat bran

(Note: You can use any combination of flour or flour substitutes that add up to 1.5 c)

3.5 t baking powder
1 t salt

1.5 c soy milk or regular milk
1 egg or egg substitute
3 T butter or coconut oil (any oil will do)
frozen blueberries to taste...

Mix dry ingredients.  Add milk, egg, butter.  Mix.  Add blueberries last, to the density you prefer.  Note that these pancakes should be cooked at low heat, and they are fragile, so make sure you see lots of bubbles in the wet batter before flipping.  Pour about 1/4 c of batter at a time, then tilt the pan to spread them out.  There is also a tendency for the inside to stay raw because of the frozen blueberries, so they need to cook a long time.  You can turn on the oven to 200F and keep a plate in there to keep them warm until you are done cooking all of them.

Yum.