You can prepare the batter for these delicious pancakes (excluding the blueberries) the night before and store it in the refrigerator. Stir in the berries just before cooking.

1/3 c. plus 2 tsp. buttermilk baking mix
1 egg
2 tbsp. skim or nonfat milk
Dash ground cinnamon
1/2 c. fresh or frozen blueberries (no sugar added)
2 tsp. whipped butter

In blender container combine all ingredients except blueberries and butter; process until smooth; stir in blueberries.

Spray 10 inch nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Using 2 tablespoons of batter for each pancake, drop batter into hot skillet (or griddle), making 3 pancakes; using the back of a spoon, spread each pancake into a circle about 3 inches in diameter. Cook until bubbles appear on surface and pancakes are browned on bottom; using pancake turner, turn pancakes over and cook until other side is browned. Remove pancakes to serving platter and keep warm. Repeat procedure, spraying skillet (or griddle) with nonstick cooking spray and making 3 more pancakes.

To serve, arrange pancakes on serving platter and top with whipped butter.