Wholesome, Hearty And Healthy! A wonderful way to start the day! Who would have believed that these pancakes would also be such a healthy breakfast items. Enjoy!
Ingredients
1.5 cup flour whole wheat 
2 tsp baking powder
1 tbsp brown sugar
1 cup almond milk
⅓ cup milk
½ tsp cinnamon
1 tsp vanilla extract
1 egg large
1 tbsp vegetable oil
1 cup blueberries frozen
Instructions
- In a large mixing bowl combine the dry ingredients -1.5 cups flour, 2 tsp baking powder, 1 tbsp brown sugar and ½ tsp cinnamon.
- In another bowl crack the 1 egg and whisk lightly to combine yolk and white. To the egg add the 1 cup almond milk, ⅓ cup skim milk, 1 tsp vanilla extract and 1 tbsp vegetable oil. Whisk well to combine.
- Pour the liquid mix into the flour mixture, and gently fold the mix until the flour is just moistened. Do not over mix!
- Add the frozen 1 cup blueberries and stir gently to combine.
- Coat a heavy frying pan or skillet with cooking spray and place on a medium-high heat. Ladle the batter into your hot pan. I use a large ice-cream scoop. When the top forms air bubbles flip the pancake gently to cook the other side. Serve immediately with your choice of fresh and healthy toppings.
Video
Notes
- If using frozen blueberries add them just before cooking. The frozen berries make the batter stiff, almost like cookie dough. Add a spoonful to the hot skillet and it will gently melt into the perfect pancake and results in amazingly light, fluffy and aerated pancakes.
- Remember that you can also purchase white whole wheat flour. This is great for those fussy about flour.
YOUR RECIPE NOTES:
Nutrition
Serving: 121gCalories: 183kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 29mgSodium: 213mgPotassium: 88mgFiber: 2gSugar: 5gVitamin A: 75IUVitamin C: 2mgVitamin D: 0.3µgCalcium: 159mgIron: 2mg
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