Work Week Lunch

1 Mix together your flours, sugar, baking powder, salt, and lemon zest in a large bowl.
2 Mix the milk, eggs, butter, and fresh lemon juice in another bowl, or large glass measuring cup.
3 Add the wet ingredients to the dry and mix until just combined. It's OK if the batter looks lumpy! Don't over-mix. Gently fold in the blueberries last.
4 Heat up a large skillet over medium heat. Add cooking spray or 1/2 TBSP butter. Then add 1/4 cup batter to the pan and cook pancakes for 2-3 minutes on each side (you're looking for a nice golden brown color). Flip and repeat until you're out of batter! This batter ended up making 9 pancakes. 
5 Assemble: Add 3 pancakes per container. Let cool to room temp to avoid soggy pancakes throughout the week, then cover and store in the fridge.