Blueberry Pancakes
Recipe Author: Liz Pearson R.D. and Mairlyn Smith H.Ec. Whitecap
Description: I love making these pancakes for my kids on Saturday mornings…
Ingredients
- 1 omega-3 egg
- 1 cup (250 mL) skim milk
- 1 Tbsp (15 mL) canola oil
- 1 1/2 cups (375 mL) Mairlyn\'s Pancake Mix
- 1 cup (250 mL) wild blueberries, fresh or frozen
Preparations
- Preheat the oven to warm at 200F (95C).
- In a medium bowl, beat together the egg, milk, and oil.
- Shake or whisk the pancake mix. Measure out and add to the milk/egg mixture. Stir until well combined. Lightly fold in the blueberries.
- Heat a medium frying pan over medium heat. Lightly spray with canola oil, or add 1/4 tsp (1 mL) canola oil to the pan and wipe with a paper towel. If the pan looks dry while cooking, wipe it again with the same paper towel.
- Drop pancake batter onto the frying pan and cook until the underside is golden brown. Flip and cook until done. Place the cooked pancakes on an ovenproof dish and put in the pre-warmed oven. Cook remaining pancakes.
- Serve with real or light maple syrup.
Notes
Makes 12 medium pancakes. Serves 4.
Preparation Time: 5 Min
Difficulty: very easy
Portion: 1 serving
Amount:
Country/Region:
Cost:
Vegetarian: No
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