Whole Wheat Blueberry Pancakes

The blueberries in these whole wheat pancakes are so sweet and moist that they don’t even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Step: 1

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

Step: 2

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Per Serving: 160 calories; protein 9.8g; carbohydrates 26.7g; fat 2.6g; cholesterol 41.1mg; sodium 464.1mg.

Eating good breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to make on the morning. Sugar is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and less likely grab a side food out of the street food before break .

Make fruit a at 7.00 clock habit is easy . Simply put the sweetness in your fridge next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.