Thin Whole Wheat Blueberry Pancakes

1-1 1/2 cup rice milk

2 tablespoons melted butter

1 egg

1/3 cup whole wheat flour

2/3 cup unbleached flour

2 teaspoons baking powder

2 tablespoons honey or sugar

1/2 teaspoon salt

1/2 cup blueberries "I use small wild organic blueberries"

Beat rice milk, melted butter, and egg in bowl. Mix flour, baking powder, sugar, and salt then incorporate into egg mixture. Fold blueberries into batter at this point. Using a lightly greased griddle pan "I use grapeseed oil or butter"on moderate heat . Pour desired amount of batter into pan. Bake on griddle until the pancakes are covered with bubbles on the top and the undersides are slightly browned. Turn and brown other side. Place finished cakes on warm plates and serve with butter and your favorite syrup. Enjoy!

P.S. If you like your pancakes thicker use less rice milk.