In a large bowl, combine the pastry flour,
buckwheat flour, wheat bran, baking powder and baking soda. In a
separated bowl, combine the yogurt, milk, honey, and vanilla. Stir the
yogurt mixture into the flour mixture and mix until smooth. In a large
bowl, beat the egg whites until just stiff and fold into the batter.
Gently fold in the blueberries. For each pancake, ladle 1/4 cup of
batter onto a hot, nonstick griddle or saute pan. Cook over medium heat
until golden brown. Flip and cook on the second side. Serve immediately.
Makes 2 pancakes
Serve these with fresh fruit and yogurt;
raspberries or sliced strawberries make equally delicious alternatives.
