Blueberry-Orange Pancakes

Name: Blueberry-Orange Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh or frozen blueberries; 1 Tbsp grated orange peel; 4 servings Additional blueberries and orange peel, if desired; 473 milliliters Fiber Complete pancake mix (from 28.3-oz box); 315 milliliters cold water; 118 milliliters frozen (thawed) reduced-fat whipped topping

You can never have too many morn meal recipes, so give Blueberry-Orange Pancakes a try. This recipe serves 4. Watching your figure? This dairy free recipe has 186 calories, 6g of protein, and 6g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up whipped topping, orange peel, additional blueberries and orange peel, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Heat skillet or griddle over medium-high heat or to 375F. Grease with vegetable oil or shortening.

Ingredients you will need

Vegetable Oil

Shortening

Equipment you will use

Frying Pan

In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.

Ingredients you will need

Blueberries

Orange Zest

Pancake Mix

Water

Equipment you will use

Whisk

Bowl

For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.

Equipment you will use

Frying Pan

Serve pancakes topped with whipped topping and additional blueberries and orange peel.

Ingredients you will need

Whipped Topping