Brian & I love breakfast! For dinner, for lunch, for breakfast, for brunch! Be it eggs, french toast, pancakes, veggie sausage… So this morning it is pancakes. Not just any old pancakes, and definitely not from a box! This right now is our favorite recipe!
Whole Wheat Blueberry Pancakes
(I found this recipe on AllRecipes.com)
1 1/4 cup whole wheat flour
2 teaspoons baking powder
1 cup milk, plus more if necessary (it is! I added at least another 1/2 cup)
1/2 teaspoon salt
1 tablespoon artificial sweetner (I use the real deal!)
1/2 cup blueberries (I used at least a cup)
I also added about a teaspoon of vanilla extract.
1. Sift together flour and baking powder; set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened, add blueberries (and vanilla), and stir to incorporate.
2. Preheat a heavy-bottomed skillet over medium heat. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly (about 1 1/2 minutes). Turn & continue cooking until golden brown.
I’m not a fan of “plain” eggs, so I’m always adding things to them; tomatoes, onions, garlic, broccoli, zuchinni, asparagus, sprouts, etc…
The easiest way is to saute the veggies (lightly so that the veggies still have a slight “crunch” to them), then push them around the perimeter of the pan so the center of the pan is empty. Add the egg/milk mixture and let it become “firm.” Once firm, lightly blend in the veggies with the egg and add shredded cheese if desired!