1⁄4cupoil (you can also substitute this for yogurt if you like)
1teaspoonvanilla
1cupblueberries (frozen or fresh)
NUTRITION INFO
Serving Size: 1 (144) g
Servings Per Recipe:6
Calories: 376.8
Calories from Fat 158 g42 %
Total Fat 17.6 g27 %
Saturated Fat 6.1 g30 %
Cholesterol 52 mg 17 %
Sodium 471.8 mg 19 %
Total Carbohydrate48.8 g 16 %
Dietary Fiber 1.6 g6 %
Sugars 17.6 g70 %
Protein 6.4 g 12 %
DIRECTIONS
1) Preheat griddle to 300°F.
2) Mix all of the Crumb Topping ingredients together to form a Crumble.
3) Mix the Dry Ingredients from the Pancake Batter together in a large bowl, then mix in the Wet Ingredients, mix until the bumps are almost gone. Add in the blueberries and stir until combined.
4) Grease the griddle and pour about 1/2 cup of batter onto it, immediately after sprinkle some of the Crumb Topping evenly across the whole pancake. When the Pancake Batter begins to have bubbles in it, flip the pancake and wait for the bottom to become golden-brown in color.
