Whole Wheat Blueberry Pancakes

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.

Step: 1

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.

Step: 2

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.

Per Serving: 160 calories; protein 9.8g; carbohydrates 26.7g; fat 2.6g; cholesterol 41.1mg; sodium 464.1mg.

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