PREPARATION:

1. Combine flour, sugar, baking powder and salt in medium bowl. Beat milk and egg whites in small bowl; stir in margarine. Add milk mixture to flour mixture, stirring until almost smooth. Gently fold in blueberries. Prepare Blueberry-Spice Syrup; set aside.
2. Coat large nonstick skillet with cooking spray. Heat over medium heat until water droplets sprinkled on skillet bounce off surface. Drop batter by 1/4 cupfuls into skillet. Cook 2 to 3 minutes until bubbles appear at edges and bottoms of pancakes are lightly browned. Turn pancakes; cook until bottoms of pancakes are lightly browned. Serve with Blueberry-Spice Syrup.