Cook: 4-5 minutes
Yield: 4 pancakes
Cost per serving: 65¢
Preheat oven to 200ºF. In a bowl, mix 2/3 cup whole wheat flour, ½ tsp. salt and 2 tsp. baking powder. Add 2/3 cup vanilla-flavored soy or almond milk and stir until well combined. Fold in ¼ cup fresh or frozen blueberries. Place a nonstick griddle or large skillet over medium heat. Ladle batter onto griddle in 1/3 cupfuls (don’t overcrowd griddle).
Cook for about 2 minutes, until bubbles form on edges of pancakes and begin to pop. Flip pancakes and cook for 1 to 2 more minutes, until golden on bottom. Keep warm on a plate in oven while cooking remaining pancakes. Serve pancakes with 1 Tbsp. 100 percent pure maple syrup.
PER SERVING: 208 Cal., 2g Fat (0g Sat.), 0mg Chol., 6g Fiber, 8g Pro., 43g Carb., 979mg Sod.
Recipe appears in 21-Day Weight Loss Kickstart by Neal D. Barnard, MD