The blueberries in this whole wheat pancake recipe are so sweet and moist that you don't need butter when you eat the pancakes hot! This is our Saturday breakfast, healthy for me and yummy for my husband and kids.
Ingredients
- 1.25 cups whole wheat flour
- 2 teaspoons baking powder
- 1 cup milk , plus more if necessary
- 1 egg
- 1 tablespoon artificial sweetener
- 0.5 teaspoons salt
- 0.5 cups blueberries
Instructions
-
1
Sift flour and baking powder together into a bowl, set aside. Beat milk, egg, artificial sweetener, and salt together in a bowl; stir in flour mixture until just moistened. Add blueberries; stir to combine.
-
2
Heat a heavy-bottomed skillet over medium heat; coat with cooking spray. Drop batter by ¼ cupfuls onto skillet and cook until bubbles form, about 1 ½ minutes. Flip and continue cooking until golden brown. Repeat with remaining batter.
Nutrition Facts
Per serving
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