Blueberry Sourdough Pancakes

from The Diet Rebel's Cookbook

3 cups freshly ground non-sprouted whole wheat flour
juice from half a lemon
2 3/4 cups water or milk
2 eggs
1/4 cup liquid sweetener (maple syrup or honey)
1/2 tsp. sea salt
1 tsp baking soda
1 1/2 cups fresh or frozen blueberries

In a large bowl, mix fresh flour with lemon juice and water or milk, cover, and put in a warm place for 12-24 hours. When done, add eggs, syrup/honey, salt and baking soda, and mix well. Stir in blueberries and cook on a hot, buttered griddle. Top with your favorite homemade syrup.

I like the make ahead factor as it always helps in the morning. They are a little lighter than pancakes from freshly ground wheat and the baking soda really neutralizes the "sour" flavor.