Whole Wheat Blueberry Pancakes

Oh, pancakes: the quintessential weekend breakfast.  These ones are quick to prepare and are high in B-vitamins and fibre.  Try adding flaxseed for an omega-3 boost, cinnamon for flavour, or substituting an alternate type of fruit.  Note: keep an eye on your batter consistency – depending on the substitution, you may need to adjust the quantity of milk used.

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Ingredients:

Whole wheat flour 1 ¼ cups 315 mL
Baking powder 2 tsp 10 mL
Eggs 1 large 1 large
Milk (skim or 1%) 1 cup 250 mL
Salt ½ tsp 2 mL
Sugar 1 Tbsp 15 mL
Blueberries ½ cup 125 mL

Directions:

  1. Spray large, heavy-bottomed skillet with cooking spray and preheat over medium heat.
  2. In a small bowl, sift together flour and baking powder.  Set aside.
  3. In a large bowl, beat together milk, egg, salt and sugar.  Stir in flour mixture until just moistened.  Add blueberries, and stir to incorporate them.
  4. Pour batter into skillet, about ¼ cup batter per pancake.
  5. Cook until bubbling, about 1 ½ minutes.  Turn, and cook until golden brown.
  6. Makes about 10 pancakes.

Makes 5 servings. 1 serving = 2 pancakes  (107g / serving).
Adapted From: Allrecipes.com.