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Whole Wheat Blueberry pancakes, fresh cantaloupe, scrambled eggs

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Whole Wheat Blueberry Pancakes with fresh blueberries and no added refined sugar, served with scrambled eggs and fresh fruit.

Whole Wheat Blueberry Pancakes

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Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry pancakes, fresh cantaloupe, scrambled eggs

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Recipe by:Heidi Boortz
Servings
6
Servings:

Ingredients

Ingredients

Instructions

    Whole Wheat Blueberry Pancakes
    1. Heat frying pan or griddle over med-high heat. Spray with cooking spray. Mix all dry ingredients in a medium bowl. Add wet ingredients, except blueberries, and stir just until moistened.
    2. Cook by scant 1/3 cups full in hot pan. Cook 2 minutes or until bubbles slow. Flip and cook 30 more seconds. Repeat until all batter is used.
    Cantaloupe
    1. Slice cantaloupe in half. Scoop out seeds. Serve in wedges or chunks.
    Scrambled Eggs
    1. Heat skillet over medium heat. Spray with cooking spray or add 1 t. unsalted butter. Add eggs to a small bowl. Beat with a whisk or a fork until foamy. Add eggs to hot skillet. Cook 4-5 minutes, while stirring frequently, until eggs are cooked. Serve with salt, pepper, and hot sauce, if desired. 6 servings
    COMMENTS
    This Post Has 4 Comments
    1. These pancakes look good. Will have to try. Probably would have enough left to freeze for a few more quick breakfasts.

      1. Hi Tiffany,

        You most certainly can use regular whole grain flour. The finer grind of pastry flour is a bit smoother but it doesn’t make much difference.

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