1. In a medium mixing bowl, whisk together flours, buttermilk powder, sugar, baking powder, soda and salt.
2. In a separate bowl, whisk together water, banana, egg and butter.
3. Add wet mixture to dry mixture; whisk until just moistened.
4. Lightly coat a large nonstick skillet or griddle with oil; heat to medium. Wipe skillet with a paper towel to coat pan evenly and absorb excess oil.
5. Working in batches, scoop batter onto skillet, forming 4-5" circles; top pancakes with blueberries. Cook until edges are set and dry and bubbles begin to burst on the surface (2-5 min.). Flip pancakes; cook until golden-brown on the bottom (1-3 min.). Wipe skillet clean; re-oil, wipe and repeat with remaining batter.
6. Serve immediately with desired toppings or keep warm in a 200° oven until all pancakes are done.

Tasty Tips:

• If desired, replace almond flour with all-purpose flour. Find almond flour in the Baking Aisle.
• If desired, replace buttermilk powder and water with low-fat buttermilk. Find buttermilk powder in the Baking Aisle.
• Pancakes may be frozen for at least 3 months, tightly wrapped, with freezer or waxed paper between pancakes. You can microwave individual pancakes without thawing them (about 1 min. each).