Blue-Beary Harvest Pancakes – a delicious recipe with flour, baking powder, ground cinnamon, milk, cholesterol-free egg, margarine. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix cracker crumbs, flour, baking powder and cinnamon in small bowl; set aside.
2
Beat milk, egg substitute and margarine or butter in medium bowl until well blended.
3
Stir in crumb mixture and 1/2 cup blueberries; let stand 5 minutes.
4
Heat lightly greased griddle or skillet over medium heat.
5
For each pancake, spoon 2 tablespoons batter onto griddle or skillet for bear head; use 1 tablespoon batter to form each ear by overlapping batter for head.
6
Place 3 reserved blueberries on eac h face for eyes and nose.
7
Cook over medium heat 2 to 3 minutes or until surface is bubbly and bottom is lightly browned.
8
Turn and cook until done.
9
Remove and keep warm.
10
Repeat to make a total of 12 pancakes.
162
kcal
Calories
8
g
Fat
19
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup flour, 1 Tbsp. baking powder, 1/2 tsp. ground cinnamon, 1-1/4 cups milk, and more.
Yes, Blue-Beary Harvest Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
