Perfectly Balance Your Plate
Serve with 3⁄4 cup plain 2% Greek yogurt and 1⁄2 cup berries.
3⁄4 cup milk, your choice
1 tbsp + 2 tsp oil, divided
1 1⁄4 cups blueberries, fresh or frozen
- In a large bowl, whisk mix with egg, milk, 1 tbsp oil, and cinnamon. Fold in blueberries.
- Heat 1 tsp oil in Sauté Pan over medium heat. Working in batches and using 1⁄4 cup as a guide, scoop 3–4 pancakes into pan, leaving space between them. Cook until bubbles appear on top and underside is golden brown, about 3 min. Flip each pancake and cook until bottoms are golden brown, about 1–2 min.
- Repeat with remaining oil and batter.
Per serving (2 pancakes): Calories 250, Fat 9 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 50 mg, Sodium 350 mg, Carbohydrate 38 g (Fiber 4 g, Sugars 9 g), Protein 5 g.
Instead of folding blueberries into the batter, make a smiley face out of the berries after scooping batter into the pan: place 2 berries on top of each pancake for eyes and 4–6 berries for a big smile! Be careful, as the pan will be hot; junior chefs will need some help.