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.
- 1 ¼ cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary
- ½ teaspoon salt
- 1 tablespoon artificial sweetener
- ½ 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.
Prep time: 5 mins / Cooking time: 8 mins / Total time: 13 mins
Serving: 5 / Yield: 10 pancakes