Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda.
In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended. Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
Brush griddle or 10-inch skillet with oil; heat over medium-high heat (375°F). For each pancake, use slightly less than 1/4 cup batter. Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
Top individual servings with additional yogurt and blueberries, if desired.