This Mother's Day, bake your mom a delicious dish of Whole Wheat Blueberry Pancakes.

Learn this delicious yet easy to cook recipe with us.

Ingredients:

  • Maple syrup
  • Powdered sugar (optional)
  • 1 tablespoon canola oil
  • 1/2 cup plus 2 tablespoons soy milk
  • Maple syrup
  • 1 tablespoon canola oil
  • 1/2 cup plus 2 tablespoons soy milk
  • 3/4 cup multigrain pancake mix
  • 1/2 cup fresh blueberries

 

Recipe Method:

Mix and up multigrain pancake mix with canola oil, soy milk and fresh blueberries.

Pour about one-fourt (1/4) cup batter (you can also use 2-ounce ice-cream scoop for convenience) per pancake onto the hot nonstick griddle or skillet. Cook on a medium heat for around 3 minutes or until tops are covered with bubbles and the edges get a cooked look. Now flip the pancakes over, and cook for an additional 3 minutes or until bottoms become golden brown. You are almost done! Now pile on a plate in 1 stack. Cover with a hand towel to keep them warm.

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

(Recipe and image source/credit: health.com)