Pancakes are a fun way to switch up your typical breakfast.
These special cakes have pureed blueberries in them to add some festive color, good fiber, and to replace some added fat.
Blue Bran Pancakes
Makes~ 24 pancakes
3/4 cup all purpose flour
1/3 cup wheat bran
1 Tbsp brown sugar
2 tsp baking powder
3/4 cup almond milk
1/3 cup pureed blueberries (frozen work- just defrost prior to pureeing)
2 tsp vegetable oil
In a large bowl, mix together flour and baking powder.
In a medium, whisk together sugar, egg, milk, and blueberry puree. Gently fold wet ingredients into dry and mix until wet ingredients are just moistened (lumpy batter = good batter). Add more milk or flour if needed (batter should lightly coat the back of a spoon).
Heat a large nonstick skillet or griddle over medium high heat. Spoon 1/4 cup batter into pan and cook until bubbles form in batter. Gently flip with a thin spatula and allow other side to cook. Remove from skillet when both sides are lightly brown. Keep pancakes warm on a place covered with a clean dishtowel until ready to serve (tip: heat the plate in the microwave for 2 minutes prior to placing pancakes on it).
Serve garnished with fresh blueberries and powdered sugar (optional).
Nutrition Info per 4 pancakes: 116 calories, 3 g fat, 4.5 g protein, 16.5 g carbohydrates, 2.5 g fiber