Vegetarian Pancakes with Blueberries

Macros:

• Calories: 119 (per pancake, assuming 10 pancakes)

• Protein: 3g

• Fat: 3g

• Carbohydrates: 21g

• Fiber: 1g

• Sugar: 5g

Ingredients:

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon sugar

• 1 egg or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

• 1 cup milk or plant-based milk

• 2 tablespoons unsalted butter or vegan butter, melted

• 1 cup fresh or frozen blueberries

• Cooking spray or oil for frying

Directions:

1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.

2. In a separate bowl, whisk together the egg or flax egg, milk, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. Gently fold in the blueberries.

5. Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.

6. Pour 1/4 cup of the batter onto the skillet and cook for 2-3 minutes on each side, until golden brown.

7. Repeat with the remaining batter, adding more cooking spray or oil as needed.

8. Serve hot with your favourite toppings, such as maple syrup, butter, or more blueberries.

Note: Macros may vary depending on the brand of ingredients used and the amount of toppings added.