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Weigh or lightly spoon flours into dry measuring cups; level with a
knife. Combine flours and next 5 ingredients (through nutmeg) in a
large bowl, stirring well with a whisk. Combine yogurt and next 4
ingredients (through eggs) in a small bowl; add to flour mixture,
stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle
or nonstick skillet. Top each pancake with 2 tablespoons
blueberries. Cook 2 minutes or until tops are covered with bubbles
and edges look cooked. Carefully turn pancakes over; cook 2
minutes or until bottoms are lightly browned.
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