Another recipe perfect for Mother's Day. There is nothing like waking up to a warm plateful of pancakes on a Sunday morning. I got the pancake recipe from Skinnytaste (aka, probably my favorite website, do you see her pictures??) and then added the blueberries to make them extra special. I also took Gina's tip and froze my remaining pancakes so I can enjoy them all week long!
Whole Wheat Blueberry Pancakes
Makes 7 servings, serving size 2 pancakes
2 cups white whole wheat flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoon cinnamon
2 teaspoons vanilla extract
2 cups + 2 tablespoons fat free milk
2 large eggs
2/3 cup blueberries
1. Mix flour, baking powder, salt, sugar and cinnamon in a bowl; add vanilla extract, milk and eggs and mix until combined, careful not to over mix.
2. To make pancakes, spray a large skillet with cooking spray and pour 1/4 cup of the batter into the skillet; when the pancake starts to bubble, add fruit; flip the pancake when the edges have set; repeat with the rest of the batter.