Quick Post!

Need a delicious breakfast idea? Brittany and our great friend Bianca were feeling adventurous one day and decided to add a twist to the normal pancake recipe. They added frozen raspberries, bananas and chocolate chips. I don't know about you but I can't think of a better way to start the day. :]

To keep it healthy we used the heart healthy Bisquick and Smart Balance instead of butter. Of course we couldn't resist real Vermont maple syrup. You could also try Buckwheat or Cornmeal pancake mix to make your breakfast even healthier! Here is a great recipe I found on wholefoods.com -- Try it and let us know how you liked it!

Ingredients

1 1/3 cups unbleached flour
2/3 cup whole-wheat pastry flour
1/4 cup yellow cornmeal
1/2 cup rolled oats, finely ground in a food processor or blender
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 tablespoons peanut or safflower oil
1 1/2 cups buttermilk, more if needed
2 cups blueberries (fresh or frozen)

Method

In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt. In a separate bowl, whisk eggs and oil together. Stir in buttermilk. Stir together liquid and dry ingredients until just combined. Do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto a lightly greased, pre-heated griddle (325—350°F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.

ciao!