Multigrain Blueberry Pancakes Recipe!

Add some insta cuteness by having Pac-Man gobble up the blueberries!

Made fiercely by Kelsey

Makes 2 servings
Suggested Serving Size: 3, 5" pancakes
Calories per serving: 420

Fierce Ingredients:
-3/4 cup Arrowhead Mills Multigrain Pancake & Waffle Mix

-1 tbsp. Vegetable Oil

-1/4 cup egg whites
-1/2 cup plus 2 tbsp. Almond Silk Milk

-1/2 cup blueberries
-1/2 cup sugar free syrup (drizzle after cooking)

Directions:

1. For fluffy pancakes, beat egg whites in big bowl.

2. Add in Almond Silk Milk and vegetable oil in same bowl.

4. Add in pancake mix.

5. Stir all ingredients until lumps disappear. DON'T stir too much!

6. Cook on a preheated (375°F - 400°F) lightly oiled griddle/pan.

7. While on uncooked side of pancake, add in blueberries as desired. 

8. Turn when bubbles form on surface and edges begin to dry.
9. Plate pancakes. Top with sugar free syrup and other desired toppings.

*Thicker pancakes= less liquid. Thinner pancakes= more liquid.*

Add fresh blueberries on top of cooked pancakes for a decorative look! If you'd like, stir in 1 tsp. vanilla, 1/2 tsp. ground cinnamon, and/or 1/4 cup chopped almonds in the mix prior to cooking!

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