Whole-Wheat Blueberry Pancakes

1. 1

   Combine first 4 ingredients (through blueberries).

2. 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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.