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.
Original recipe makes 10 pancakes
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
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PREP
5 mins
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COOK
8 mins
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READY IN
13 mins
Directions
- 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.
- 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.
Nutrition
Calories: 160 kcal
Carbohydrates: 26.7 g
Cholesterol: 46 mg
Fat: 2.6 g
Fiber: 4 g
Protein: 9.8 g
Sodium: 464 mg