Blueberry Whole Wheat Pancakes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
4 tsp. sugar
2 egg whites
1 3/4 cups milk
1 tbsp. canola oil
1 cup blueberries, rinsed

In a small bowl, combine all-purpose flour, whole-wheat flour, baking powder, and sugar. Mix well and set aside.

In a large bowl, combine egg whites, milk, and oil. Add flour mixture and stir just until moistened and lumpy. Gently fold in blueberries.

Spray a large nonstick skillet with cooking spray and set over medium heat. For each pancake, spoon about 3 tablespoons batter into the hot pan, making a small circle. Cook until pancakes are bubbly on top, about four minutes. Flip and cook until browned on bottom, two to three additional minutes.