Deliciously moist blueberry pancakes. Whole wheat and fluffy for a delicious breakfast you can feel good about eating.
- 1 1/4 cup whole wheat flour
- 2 teaspoon baking powder
- 1 egg
- 1 cup milk
- 1/2 teaspoon salt
- 1 tablespoon stevia (or sweetener of choice)
- 1/2 cup blueberries
- 1. Mix whole wheat flour and baking powder, set aside. Beat the egg, milk, salt and stevia in a bowl. Mix in flour until just moistened, add blueberries, and stir until incorporated.
- 2. Preheat a large 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. Serve with fresh blueberries on top.