A wonderful weekend healthy breakfast treat. Start your active day off with these Whole Wheat Blueberry Pancakes, they are easy to make and will power you up. The blueberries in these whole wheat pancakes are so sweet and moist that they don’t even need butter when eaten while hot!
PREP TIME 5 Min
COOK TIME 8 Min
READY IN 13 Min
*Original recipe yield 10 pancakes
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup blueberries
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.
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it’s runny. We find that 1/4 cup additional milk is about the maximum needed.
Nutritional Information Whole Wheat Blueberry Pancakes
Servings Per Recipe: 5
Amount Per Serving
Total Fat: 2.6g
Total Carbs: 26.7g
Dietary Fiber: 4g
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