My husband's favorite breakfast is Blueberry Pancakes. Sometimes, when we go on vacation, he eats them for breakfast every day. So, I've been on a quest to make fluffy, delicious (and healthy) pancakes at home. This morning, the batch came out wonderfully flavorful and fluffy. The additional egg white makes all the difference.
This is our recipe for Blueberry Pancakes for two people:
1 Tbsp apple cider vinegar
7 oz 1% milk
1 c plus 1 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
4 Splenda packets
1/4 c egg substitute
1 egg white
1 Tbsp canola oil
1 tsp vanilla
1/2 c blueberries
Before gathering other ingredients, put vinegar in a Pyrex measuring cup and add enough milk to have 7 oz of fluid. Let this mixture sit at room temperature as you gather the other ingredients. Combine dry ingredients in a small bowl. Add the egg substitute. egg white, oil, and vanilla to the milk mixture, then pour the liquids into the dry ingredients. Stir with a whisk to combine, but do not over stir (a few flour lumps are fine). Fold in the blueberries. Spray the hot griddle with cooking spray, and then pour 1/3 cup of the batter onto the griddle for each pancake. Leave the pancakes until you see small bubbles forming, then flip once. Cook 2 more minutes before removing them from the griddle. Spray the griddle again before cooking the second round of pancakes. This recipe makes 4 pancakes.
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