Every morning when I wake up, the first tension that arises in my mind is what to make in the breakfast. Knowing what to make is half the battle won. I am a big lazybones so, I prefer making elaborate dishes on weekends. Week days are for something quick yet tasty. This morning I oped for Blueberry pancakes. Remember I had got a box of frozen blueberries, a few days back from a friend. Other than having it and making blueberry smoothie, I had saved the rest for trying some other blueberry recipes.



In pancake recipes, usually everyone uses all purpose flour for making pancakes. Instead I used soya or soy flour which is gluten free and has low fat. Soy flour is made from roasted soybeans that have been ground into a powder and is easily available in supermarkets and food store. Buy it and store in a refrigerator. You can make numerous healthy low fat dishes with it, replacing flour.

Ingredients

Method

1/2 cup soy flour3 tbsp soy milk or milk1/2 tsp baking powder2 tsp superfine sugar3-4 tbsp maple syrup1/2 cup canned blueberry1-2 tbsp oil1 egg* Mix soya flour, milk, baking powder, sugar and one egg yolk to make the thick batter of dropping consistency.* Leave it for 10-15 minutes.* Meanwhile whisk the egg white until fluffy. Add it into the batter.* Take a nonstick pan, brush it with oil and heat it.* Pour the batter into the pan in a circular manner. As soon as the lower side is done at blueberries on top.* Then flip and let the other side also cook.* Serve hot with maple syrup, blueberries.* For garnishing sprinkle with sugar.