She didn't know she was getting a powerful dose of antioxidants, fiber and Omega-3 fatty acids. They just tasted like doughnuts to her! And they're easy to make:
1 1/2 cups Aunt Jemimah Original Pancake and Waffle Mix
1/2 cup ground flax seed (Measure after grinding. I use a bullet-style mini food processor for this.)
2 large eggs
1 cup milk
1 tablespoon canola oil
Dash of vanilla extract
Fresh or frozen blueberries that have been thawed, drained and patted dry
Butter and real maple syrup, for serving
Combine the dry ingredients and set aside. Whisk together the eggs, milk, oil and vanilla in a small bowl and add to the dry mixture. Stir to combine. (The batter will be very thick.) Heat up the largest nonstick skillet you have (or griddle) over medium heat. Quickly rub a stick of butter over the cooking surface; you won't need a lot. Ladle out the batter in 1/4 cup portions; you may have to spread out the portions with a spoon or your fingers. Sprinkle on blueberries to taste. When the edges of the pancakes look dry, it's time to flip. Decrease the heat if the pancakes are browning too quickly. These take a little longer than "regular" pancakes to cook through, but you will be rewarded with soft, puffy clouds of fruity goodness.
A shake of powdered sugar is a nice touch, but the wee one just wanted them plain today. Top with butter and syrup and dig in!
Yield: 9-10 pancakes