By michelle s
In a mixing bowl, combine the whole-wheat pancake mix (1/2 cup), baking powder (1/2 tsp), and salt (1/4 tsp). Whisk together to mix evenly.
In another bowl, beat the egg and then add milk (1/3 cup). Whisk together until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; it's fine if there are small lumps.
Gently fold in half of the blueberries (30g) into the pancake batter.
Heat a non-stick skillet over medium heat and lightly coat with oil or butter (1-2 tbsp).
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until the other side is golden brown, another 2 minutes.
Repeat the process with the remaining batter, ensuring the pan is lightly greased between batches.
To serve, plate the pancakes, top them with the remaining blueberries and a spoonful of Greek yogurt (100g). Drizzle with 1 tbsp of maple syrup.
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This Breakfast Brunch Pancakes recipe is ready in 20 minutes and features whole-wheat pancake mix, egg, milk and other delicious ingredients. Contains 350 calories total.
In a mixing bowl, combine the whole-wheat pancake mix (1/2 cup), baking powder (1/2 tsp), and salt (1/4 tsp). Whisk together to mix evenly.
In another bowl, beat the egg and then add milk (1/3 cup). Whisk together until well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; it's fine if there are small lumps.
Gently fold in half of the blueberries (30g) into the pancake batter.
Heat a non-stick skillet over medium heat and lightly coat with oil or butter (1-2 tbsp).
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until the other side is golden brown, another 2 minutes.
Repeat the process with the remaining batter, ensuring the pan is lightly greased between batches.
To serve, plate the pancakes, top them with the remaining blueberries and a spoonful of Greek yogurt (100g). Drizzle with 1 tbsp of maple syrup.
Calories per Serving: 350
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