This is my kind of lazy Sunday morning brunch. These are so tasty you won't want to pile on the sugary syrup. The blueberries leave the pancakes moist and sweet, and since they are whole-grain, they will fill you up AND last!
kcals per pancake: 65
fat per pancake: 0.3 g
sodium per pancake: 400 mg
1 1/4 cups whole wheat flour
2 teaspoons baking powder
2 egg whites
1 cup skim milk
1/2 teaspoon salt
1/2 cup blueberries (save a few extra's to sprinkle on top)
Sift together flour and baking powder. Set aside.
Beat egg, milk, salt in bowl.
Stir in flour until just moistened, add blueberries, and stir together.
Preheat skillet on medium heat, spray skillet with cooking spray. Pour roughly 1/4 cup of batter into pan for each pancake. Cook until bubbly and flip. Continue until golden brown.
Put a dollop of cool whip on top with a few blueberries.
Eat and enjoy!