Place corn meal and sugar in a medium size mixing bowl and blend well. In a separate bowl, whisk together oil, milk, egg whites and vanilla. Pour over dry ingredients and blend just until moistened. Fold in blueberries.
Spray griddle with nonstick cooking spray; heat to 375°F. Pour 1/3 cup batter onto hot griddle for each pancake. Cook pancakes until they are puffed and a few bubbles appear on top (about 3 minutes). Turn and cook until both sides are a dark golden brown.
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