Whole-wheat blueberry pancakes

Wholesome whole grains and blueberries make these pancakes rich in protein, fiber and B vitamins.

White whole-wheat flour is smoother in texture than is regular whole-wheat flour.

To make this plant based, use milk and egg substitutes.

Ingredients (Serves 6)

1 1/3 cup white whole-wheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/3 cups skim milk
1 egg, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries

Directions

In a large bowl, mix flour, baking powder, sugar and cinnamon together.

In another bowl, beat milk, egg and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened. Add blueberries and stir gently.

Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.