Description
There are few times when I just can’t control my ability to wait until a reasonable hour of the day to indulge in something delicious. So why not have it in the morning? I don’t see anything wrong with that. Picture these on a warm summer morning. No really, just think about it: tasty, fluffy, fat blueberry pancakes. Accompanied by a nice mug of hot coffee? Count me in.
Ingredients
- ⅓ cups Whole Wheat Flour
- 2 Tablespoons Rolled Oats
- 1 teaspoon Sugar (if You Prefer Sweeter Cakes)
- ½ teaspoons Cinnamon
- ½ teaspoons Baking Powder
- 1 pinch Salt
- ½ teaspoons Vanilla Extract
- ⅓ cups Nonfat Milk (or Soy)
- ½ cups Fresh Blueberries
Preparation
Heat a frying pan over medium-high heat. Combine dry ingredients in a bowl. Slowly, begin to add the vanilla extract and milk, mixing well. Fold in blueberries, but do not over mix. Spray pan with cooking oil and add about 1/4 cup mixture each turn. Cook the cakes, flipping each pancake once, until golden brown.
