So, I’m not always about diet food these days.  There’s a lot more out there to eat than salad, and not every meal must be penance for past caloric sins.  That being said, these pancakes are not light fare.  They are, however, delicious and pretty simple to make.  Besides, after the berry-picking trip of two weeks ago, I’ve got several packets of hand-harvested blueberries in the freezer ready to go.

First, I would exhort you to make these from scratch.  Jiffy mix and Bisquick are convenient, sure, but that box of miscellaneous baking mix that’s been sitting in your cupboard for months isn’t going to give you the best results.  Besides, if you’re going to spend the calories on something tasty, doesn’t it make sense to put some love into it?  Making your own batter also ensures that you know exactly what you’re eating.  Plus, it’s just really simple to do.

Ingredients:

1 c flour, unbleached all-purpose
1 tbsp sugar
1/4 tsp salt
2 tsp baking powder
1 c soy or skim milk
2 tbsp vegetable oil
1 whole egg
1/4 tsp cinnamon, fresh ground if possible
1 c blueberries, fresh or frozen, rinsed & drained

In a medium bowl, combine flour, salt, sugar, baking powder, and cinnamon.

In a 16-oz. Pyrex measuring cup, or small bowl, combine milk, oil, and egg.  Beat lightly until combined.

Pour wet ingredients over the dry ingredients, and mix until just combined, but still slightly lumpy.  Let batter stand for 5 minutes, then briefly mix again.

Heat a griddle or heavy skillet over medium heat until hot.  Lightly wipe or brush with vegetable oil, and add 1/4 cup of batter to pan for each pancake.  Add blueberries to the top of pancakes once in the pan while the batter is still liquid, before flipping.  Cook first side until golden brown, flip, and cook until done.  Remove finished pancakes to a plate in a warm oven until ready to serve.

Makes about 8 pancakes.  Each pancake is about 125 kcal, most of it from the starch in the flour, before you add any butter, syrup, or honey.  There’s really no way to make these “light” – cutting the oil in half only saves you about 20 kcal per pancake.  But, honestly, a little powdered sugar might be all you want for these guys.  They’re moist, fluffy, and fruity all on their own.

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Posted in Food, Quick, Vegetarian , Tags blueberries, breakfast, fruit, pancakes