There's nothing like waking up to a delicious smell of breakfast coming from your kitchen. I love trying out new recipes and this is one of my favorites. The recipe calls for powder sugar if you like, but I leave mines out. They still taste delicious.
Ingredients:
- 3/4 cup multigrain pancake mix (such as Arrowhead Mills)
- 1 tablespoon canola oil
- 1/2 cup plus 2 tablespoons soy milk
- 1/2 cup fresh blueberries
- Maple syrup
Preparation:
- Combine first 4 ingredients (through blueberries).
- Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.
- Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup or eat as is.
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