One of my favorite things are lazy weekend mornings: sitting around in our PJ's, spending time as a family, savoring a cup of fresh brewed coffee, and having the time to make breakfast... from scratch!!
How about Whole Wheat Flax Blueberry Pancakes, covered in fresh blueberries? They were so yummy, we were too busy eating to take an "after" photo when they came off the skillet.
Whole Wheat Blueberry Flax Pancakes
3/4 c. whole wheat flour
1/2 c. all-purpose flour
2 TBL. brown sugar
2 TSP. baking powder
1/2 TSP. salt
1 TBL. Whole ground flaxseed meal
1 beaten egg
1 1/4 c. milk
1 TBL. cooking oil
As many or as little blueberries (or other fruit) as you like. Can use fresh, or frozen (thawed).
Stir together flour, sugar, baking powder and 1/2 tsp. salt. Combine egg, milk, and oil; add all at once to flour mixture, stirring till blended but still slightly lumpy. Mix in 1 TBL (or more, if desired) of flaxseed. Gently fold in blueberries (or other fruit). Pour about 1/4 c. batter onto a hot, lightly greased griddle or heavy skillet (for standard size pancakes). Cook till golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about eight 4-inch pancakes. Serve with fresh blueberries (or other fruit) and/or syrup.
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