Blueberry Buckwheat Pancakes

(recipe adapted from Ellie Krieger)

-3/4 cup buckwheat flour
-3/4 cup whole-wheat pastry flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup buttermilk (i used a cup of plain yogurt)
-3/4 cup nonfat milk
-1 tablespoon honey (I used agave nectar)
-2 large eggs
-2 tablespoons canola oil
-2 cups blueberries, dividedĀ  (I used frozen-and defrosted them overnight in the fridge)
-1/2 cup real maple syrup

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.