Description
These special cakes have pureed blueberries in them to add some festive color, good fiber and to replace some added fat.
Ingredients
- ¾ cups All-purpose Flour
- ⅓ cups Wheat Bran
- 1 teaspoon Baking Powder
- 1 Tablespoon Brown Sugar
- 1 whole Egg
- ¾ cups Milk (I Used Almond Milk)
- ⅓ cups Blueberries, Pureed
- 2 teaspoons Vegetable Oil
- Optional For Garnish: Fresh Blueberries And Powdered Sugar
Preparation
In a large bowl, mix together flour, bran and baking powder. Set aside.
In a medium-sized bowl, whisk together sugar, egg, milk and blueberry puree. Gently fold wet ingredients into the dry and mix until wet ingredients are just moistened (lumpy batter equals good batter). Add more milk or flour if needed (batter should lightly coat the back of a spoon).
Heat a large nonstick skillet or griddle over medium high heat. Lightly coat the skillet with some of the oil. Spoon 1/4 cup scoop(s) of the pancake batter into the pan (you can do multiple pancakes at a time, depending on the size of your skillet) and cook until bubbles form in the top of the batter. Gently flip pancakes with a thin spatula and allow the other side to cook until nicely browned. Remove pancakes from skillet when both sides are lightly brown. Keep pancakes warm on a place covered with a clean dishtowel until you finish with all of the batter and are ready to serve. (Tip: heat the plate in the microwave for 2 minutes prior to placing pancakes on it).
Serve garnished with fresh blueberries and powdered sugar (optional).
Nutrition Info per 4 pancakes: 116 calories, 3 g fat, 4.5 g protein, 16.5 g carbohydrates, 2.5 g fiber
