Whole Wheat Blueberry Pancakes |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 10 |
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The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids. Ingredients:
1 1/4 cups whole wheat flour |
2 teaspoons baking powder |
1 egg |
1 cup milk, plus more if necessary |
1/2 teaspoon salt |
1 tablespoon artificial sweetener |
1/2 cup blueberries |
Directions:
1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
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