Greek Yogurt, Spelt and Blueberry Pancakes

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Ingredients

Combine the whole wheat and spelt flours with the baking powder, baking soda and ground flaxseeds in a bowl.
Make a well in the center and add the milk and yogourt. Stir with a whisk until the batter is smooth.
Heat the butter in a non-stick griddle or a large non-stick skillet.
Ladle the batter to form 7- to 10-cm (3- to 4-inch) pancakes.
Drop 8 blueberries onto each pancake.
Wait for bubbles to appear in the batter and turn the pancake over to cook the other side.
Serve hot with maple syrup.