Whole Wheat Blueberry Pancakes

Serves: 5
Serving Suggestion: Serve Hot/Warm with Fresh Seasonal Fruit OR Any of the mentioned Optional Topping.


Tools:
1 Big Bowl for mixing the wet ingredients  
1 Medium size bowl for sifting the dry ingredients
1 Heavy Bottom skillet/non-stick pan
1 Big Ladle for pouring the batter on skillet


Ingredients:
Cooking Spray or 1 tbsp oil to grease the skillet/pan
1¼ cups whole wheat flour
2 tsp baking powder
1 egg
1/2 tsp salt
1 tbsp artificial sweetener
1 cup milk, plus ¼ cup more if necessary
½ cup blueberries - (OR any other berries)
Nutella – Optional
Maple Syrup – Optional
Reddywhip – Optional


Method:

1. Sift together flour and baking powder, set aside.
2. Beat the egg, add milk, salt and artificial sweetener in a bowl.
3. Stir in flour until just moistened and add blueberries, and stir to incorporate.
4. Preheat a heavy-bottomed skillet /non-stick pan over medium heat, and spray with cooking spray.
5. Pour approximately ¼ cup of the batter into the pan or use 1½ ladle for each pancake.
6. Cook until bubbly, about 1½ minutes. Turn, and continue cooking until golden brown.
7. Serve hot/warm with Maple syrup or Reddywhip or Nutella.