1 1/4 cup whole wheat flour
2 tsp baking powder
1 egg (2 tbsp whole egg powder + 4 Tbsp Water)
1 cup dehydrated fat-free milk
1/2 tsp salt
1 Tbsp sugar
1/2 cup freeze-dried blueberries (reconstituted)
Sift flour and baking powder together. Set aside. Beat together egg, milk, salt, and sugar in a bowl. Stir in flour until just moistened, add blueberries, and stir until well-mixed.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of batter into pan for each pancake.
Cook until bubbly, about 1 1/2 minutes, turn and continue cooking until golden brown.