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Whole-Wheat Blueberry Pancakes

Photo: Yunhee Kim; Styling: Megan Hedgpeth
Yield Makes 3 servings (serving size: 2 [5-inch] pancakes)
Prep: 3 minutes; Cook: 6 minutes.

Ingredients

  • 3/4 cup multigrain pancake mix (such as Arrowhead Mills)
  • 1 tablespoon canola oil
  • 1/2 cup plus 2 tablespoons soy milk
  • 1/2 cup fresh blueberries
  • Maple syrup
  • Powdered sugar (optional)

Nutrition Information

  • calories 212
  • fat 6 g
  • satfat 0.0 g
  • monofat 4 g
  • polyfat 2 g
  • protein 6 g
  • carbohydrate 34 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 286 mg
  • calcium 114 mg

How to Make It

  1. Combine first 4 ingredients (through blueberries).

  2. Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.

  3. Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup, and dust with some powdered sugar, if desired.