Recipe of the Month – September 2017
Yield: 12 servings
INGREDIENTS & AMOUNTS
1 cup flour, whole wheat
½ cup flour, all purpose
½ cup oatmeal, old
¼ cup ground flax
2 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon, ground
2 cup milk, skim
1 cup blueberries, fresh or frozen
Combine dry ingredients in a large mixing bowl. Add milk and stir until smooth, then gently fold in blueberries.
Lightly spray a 12-inch nonstick skillet with cooking oil spray and heat over medium high heat.
Spoon four separate ¼ cups of batter onto the skillet. Cook until the batter bubbles, then flip pancakes. Cook until golden brown. Chef’s Tips: This dish is especially delicious when garnished with powdered sugar and low-calorie syrup. If you’re using frozen blueberries, be sure to defrost them first so that there are no chilly surprises in your pancake.