Blueberry Pancakes

When I don't feel like standing in line at Sugarbowl, I make brunch. Brunch is my favorite meal of the day, mostly because I have the rest of the day to burn off the calories...

These are cheaper to make than your average pancakes that have eggs. they are also lower in fat. 

1 1/4 cup whole wheat all-purpose flour

1 tsp. cinnamon

1/4 tsp. cardamum

2 tsp. baking powder

1 tsp lemon zest

2 cups frozen blueberries

1 1/4 cup soy milk

1/3 cup water

1/2 tsp almond extract

2 tbsp. canola oil

2 tbsp maple syrup

mix dry ingredients (omitting berries) in bowl.

mix wet ingredients separately.  combine the wet with dry ingredients and combine. let stand 20 minutes (this makes the pancakes fluffy). fold in blueberries. 

heat cast iron pan for a few minutes on low-medium heat (oiled). use 1/4 measuring cup to portion batter onto your skillet. cook on each side for 4 minutes before flipping. to keep warm, put in oven, covered in foil. 

Enjoy!