The blueberries in these whole wheat pancakes are so sweet and moist that they dont even need butter when eaten while hot This is our Saturday breakfast healthy for me yummy for husband and kids
Prep Time
13 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
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.
Note
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.