Whole Wheat Blueberry pancakes, fresh cantaloupe, scrambled eggs
Servings : 6
Ingredients
Whole Wheat Blueberry Pancakes
- 2 cups 100% whole wheat pastry flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 tsp honey
- 2 tsp vanilla extract
- 2 each egg
- 2 cups Blueberries
- unsalted butter for topping, if desired
- pure maple syrup for topping, if desired
Canteloupe
- cantaloupe
Scrambled Eggs
- 6 each egg
- salt to taste
- pepper to taste
- hot sauce to taste
Instructions
Whole Wheat Blueberry Pancakes
- 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.
- 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
- Slice cantaloupe in half. Scoop out seeds. Serve in wedges or chunks.
Scrambled Eggs
- 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