Recipe submitted by Heather Donahue of Rhode Island Hospital.
Ingredients
- 1/2 cup whole wheat flour
- 1 tsp. baking soda
- 1.5 tsp. agave nectar
- 1/2 cup milk
- 1 egg yolk
- 1.5 tsp. grapeseed oil
- For the syrup:
- 1 cup agave nectar
- 1 cup blueberries
Directions
Yields: 1 serving
Time: About 10 minutes
Combine dry and liquid ingredients little-by-little into a bowl to prevent clumping.
Heat a nonstick pan over medium heat, oil with vegetable oil or pan spray.
Spoon pancake batter into heated pan. Cook pancakes about 2-3 minutes each side.
For the syrup: Heat agave nectar in saucepan over medium low heat and add blueberries. Simmer for about 3 minutes, then remove.
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