As I’ve posted before, we love blueberry pancakes! Two of my nieces were here playing today and I made WW Blueberry Pancakes for breakfast. But I toyed with the recipe a little and created a new favorite pancake for the kids with a runner’s variation for me. ENJOY!
Healthier & Deliciousier Pancakes
1 c . WW flour
3 T. wheat germ
1 T. baking powder
1/2 t. salt
1 lg. ripe banana, mashed
1 – 1 1/4 c. low-fat (1%) milk
1 c. blueberries (if frozen, thaw)
Vegetable oil (for skillet)
Whisk together dry ingredients. Set aside. Mash banana until non-clumpy and somewhat juicy. Start with 1 c. milk and whisk together with egg and mashed banana until blended. Add wet mixture to dry ingredients and stir until just combined. Add a little more milk until batter is proper consistency. Fold in blueberries or sprinkle blueberries over pancakes as they cook.
Heat oil in skillet on low-medium until hot. Pour batter to preferred size, 1/4-1/2c. is a good place to start. Cook until bubbly in the center of pancake. Flip pancake and cook 1-2 more minutes.
My New Favorite Runner’s Pancake:
Prepare as stated above, but omit blueberries. Cool pancakes slightly then slather with peanut butter & honey. YUM!