Fresh Blueberry Pancakes

Ingredients

  • 1 cup whole wheat pancake mix
  • 1 egg
  • 2/3 cup low-fat milk
  • 1 1/2 cup fresh Florida blueberries
  • oil or cooking spray

Preparation

  • Prepare pancake batter according to directions on box.
  • Gently fold in fruit.
  • Lightly coat a large skillet with oil or cooking spray. Warm over medium heat.
  • Spoon about 1/4-cup batter for each pancake into the skillet, cooking 2 pancakes at a time. Cook 2 minutes per side or until you see bubbles in the middle.
  • Repeat with remaining batter. Serve pancakes warm.

Tip: Leftovers are easy to freeze. Place a sheet of wax paper between each pancake before freezing. Place the layers in a plastic bag then wrap the plastic bag in foil. The pancakes can be stored in the freezer for up to 2 weeks.

Tip: To reheat, remove wax paper from layers of pancakes. Heat oven to 375 degrees. Place pancakes in a single layer on an ungreased cookie sheet. Cover pancakes with foil to avoid burning. Bake 8-10 minutes or until thoroughly heated.

Yield 10 to 12 pancakes

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