Spring is always welcome. Not only does it give a relief from the cold and frenzy climate, but reminds us of the hope and life and the blooming flowers give an optimistic attitude after the long gray winter. With the arrival of spring , we see lot of berries in the market. Fresh berries attract me and I try to incorporate them in all possible dishes I cook. Today morning black berries found its way in my pancake.
Ingredients
- Whole wheat pastry flour – 1 ¼ cups
- Baking powder- 1 ½ teaspoons
- Rice milk – 1 ½ cups
- Canola oil- 2 tablespoons
- Salt – ½ teaspoon
- Brown sugar – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Blue berries- 1 cup
Directions
1. In large bowl mix flour, baking powder, salt and brown sugar.
2. In another bowl, whisk rice milk, oil, vanilla extract. Slowly combine the wet ingredients with flour, stirring as not to form any lumps.
3. Stir blueberries into the batter and mix well.
4. Pre heat a non stick skillet.
5. Pour ½ cup of batter on to the hot skillet.
6. Cook until bubbles appear and the pancakes are browned.
7. Flip pancake and cook the other side for 1 to 2 minutes.
8. Serve hot with maple syrup.
