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Combine flours, baking powder, baking soda, salt, and sugar in medium bowl and blend well with fork.
Beat eggs, buttermilk, and vanilla in mixing bowl on medium-low speed until smooth.
Add canola oil, pancake syrup, and dry ingredients to egg mixture in mixing bowl and beat on lowest speed, scraping with rubber spatula, just until blended. Gently fold in blueberries. Do not over mix.
Let batter rest for 20 minutes. Spray griddle lightly with canola cooking spray. Preheat griddle until a drop of water skittles across the surface.
Pour 1/4 cup batter onto griddle. Cook over medium heat until bubbles form (30-60 seconds). Turn over with spatula and cook another 30-60 seconds or until golden brown.
Serve pancakes with your preferred toppings.
Calories - 314
Protein - 11 g
Carbohydrates - 54 g
Total Fat - 6.5 g
Saturated Fat - 1.3 g
Cholesterol - 46 mg
Fiber - 4.5 g
Sodium - 840 mg
Weight Watchers Points Plus - 8 pts