Blueberry Walnut Whole Wheat Pancakes

Approx. 8 servings (15-16 medium size pancakes)

You’ll need:
2 cups Aunt Jemima* Whole Wheat Blend Pancake mix
2 cups fat free milk
2 large eggs
1 Tbsp. canola oil
1/2 cup unsweetened applesauce
2 tsp. imitation vanilla extract
1/4 fresh blueberries, or frozen thawed
1/4 cup chopped English walnuts

To make the pancakes, in a large bowl combine by whisking together well or beating on medium-low speed with a mixer the whole wheat blend pancake mix, milk, eggs, oil, applesauce and vanilla. Using a long spoon or spatula, slowly add and hand stir in the blueberries and walnuts, blending each well.

Let batter rest for 5 minutes and preheat a non-stick flat griddle to 375°F.

Pour 1/4 cup of batter onto a non-stick griddle (heated to 375°F) or a large non-stick flat frying pan and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1-2 minutes; then flip with a spatula.

Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter.

Karen’s Note:  Serve with both lite or sugar-free syrups. Butter or butter spray is optional, but not necessary for these very sweet and healthy pancakes!

​*For More Aunt Jemima Pancake Preparation Tips or Recipes, go to:  AuntJemima.com

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