Multigrain Blueberry Pancakes
My hubby is a sucker for fresh berries from Sam's Club. I must admit we eat more berries than any other fruit. I ain't complainin'...I love it. We had Strawberry Icebox Pie with a whole wheat pat crust and no jello filling last night for dessert and to celebrate the end of the school year. It was delicious and very low on the sugar scale. The whole pie (8 pieces) had 1/2 cup of sugar added, but that is another post.
So, here are the pancakes my kids are begging for now and will be breakfast tomorrow:
Multigrain Blueberry Pancakes - Dairy Free and Egg Free
Combine the dry ingredients together:
1 c. whole wheat flour
1 c. oatmeal
1 c. all purpose flour
1/4 c. malt powder
2 Tbsp. sugar
1 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
Combine wet ingredients:
1 c. coconut milk
1/2 c. water
Egg replacer for 2 eggs (about 1/2 cup) (either flaxseed meal and water, Egg Replacer or mashed bananas)
For those of you who can have dairy and eggs, use the following:
1 c. milk
1/2 c. water
2 eggs, slightly beaten
Pour wet ingredients into dry. Heat skillet and oil lightly.
Gently fold in 1/2 - 1 c. blueberries
Cook as usual ;-).
The malt imparts a nice sweet taste and also makes the pancakes both crispy and nicely golden brown.