Combine dry ingredients in a medium-sized bowl and set aside.

In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.

Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.

This recipe yields 8 servings. Serving size: Two 4- to 5-inch pancakes

Exchanges Per Serving: 1 Starch, 1/2 Fat.

Nutrition Facts: Calories 94; Calories from Fat 20; Total Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 153mg; Carbohydrate 15g; Dietary Fiber 1g; Sugars 3g; Protein 3g.