okay, these aren't exactly healthy but you do get a serving of fruit with them and they are gluten-free if that floats your boat. besides, i always feel like having a treat first thing in the morning is better than last thing at night because then i have all day to work it off. i used pamela's gluten-free mix but you could use any pancake mix or make your own (i have an alternate recipe below the gluten-free one).
but people, these aren't just any blueberry pancakes, these are blueberry strudel pancakes! of course, if you are trying to cut out sugar, you can leave off the topping (they still taste amazing) but the topping makes butter and syrup unnecessary. so, to sum up, these pancakes are a perfect indulgence for a snow day. since the snow continues tonight (at least here on the east coast), try these tomorrow morning. you'll thank me.
you're welcome.
Blueberry Strudel Pancakes
pancakes:
1 cup pamela's baking and pancake mix*
1 large egg
3/4 cup skim milk
1 tbs extra virgin olive oil
1 cup blueberries, plus more for on top
strudel topping:
1/2 cup whole wheat pastry flour
1/2 cup brown sugar
1/2 stick butter
1 tsp cinnamon
mix strudel topping together in a medium bowl with your fingers. set aside.
mix all pancake ingredients (minus blueberries) together until smooth. fold in blueberries and let sit for 3 minutes. pour 1/4 cup batter into greased skillet pre-heated over medium heat. flip and sprinkle strudel on browned side. put in 170 degree F oven to keep warm until ready to serve. sprinkle additional blueberries over pancakes before serving if desired.
*if you don't have pamela's mix, simply mix the following ingredients together and cook according to above directions:
1 c whole wheat pastry flour
1/2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
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