In a large bowl, whisk the eggs with a wire whisk for 1 minute.
Add in the milk, honey, lemon juice and vanilla extract to the eggs and whisk for another minute.
In a small bowl, combine the flours and mix well.
While whisking the egg mixture, gradually add in the flour mixture one spoonful at a time (use a large spoon).
Once all the flour is mixed in, add the baking powder, baking soda, salt and pinch of cinnamon and mix until combined.
Heat a large griddle over medium heat.
Once the griddle is ready, give it a spray of cooking spray. Using a large soup ladle, ladle one spoonful of batter onto the hot griddle. Immediately sprinkle with 6 – 7 blueberries.
Let the pancakes cook until the bubbles on the top start bursting. Flip the pancake over and cook for another minute. Note: If your pancakes are getting too brown on the bottom before flipping time, try turning your burner down to low-medium.
Serve immediately with syrup or keep warm with the tips above.
Bring all ingredients to room temperature.
Whisk the eggs for 1 minute before adding the additional ingredients.
Sprinkle the top of each pancake with blueberries.
Lower the heat of the burner if the pancakes get too brown on the bottom.