Maddy, her best buddy Boo and I had so much fun making breakfast for lunch today. the girls love pour the ingredients into the bowl and stirring everything together and I love how excited they get about each new ingredient always asking to smell or taste everything.
My mom used to make small pancakes for us when we were little and I loved it, actually I still do. We usually eat our pancakes with yogurt instead of syrup in the Evolving household and today was no different. Maddy ate five of these yummy pancakes along with almost a cup of yogurt, so I think I’ll take that as a thumbs up. I’m not sure I want to even admit to myself, let alone everyone reading this, how many of these I ate.
This recipe makes 18-20 3 inch pancakes. If 18-20 pancakes is more than you need the extras freeze well and can be popped in the toaster until warm for a quick breakfast, lunch, dinner or snack.
Whole Wheat Blueberry Pancakes
1 cup milk
1 egg
4 tablespoons apple sauce
1 cup plus 2 tablespoons whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cup blueberries
Mix milk, egg, and apple sauce until well blended. In separate bowl mix flour, salt, and baking powder in medium bowl and then add to the milk mixture stirring until thoroughly mixed. Stir blueberries into batter.
Spray pan with cooking spray and warm to medium heat. Scoop batter into warm pan by using 1/8 cup measuring cup. Cook until pancakes start to puff up and firm around the edges then flip and finishing cooking the other side.
