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Whole Wheat Blueberry Pancakes

By: brossettelewis

&quot;The blueberries in these whole wheat pancakes are so sweet and moist that they don&apos;t even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.&quot;
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Prep Time:
5 Min Cook Time:
8 Min Ready In:
13 Min
Servings (Help)

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Original Recipe Yield 10 pancakes
Ingredients
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries
Directions
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.
Footnotes
FOOTNOTE
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&apos;s runny. We find that 1/4 cup additional milk is about the maximum needed.
Nutritional Information
Amount Per Serving Calories: 160 | Total Fat: 2.6g | Cholesterol: 46mg Powered by ESHA Nutrient Database
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