One of my most favorite ways to wake up in the morning is to whip up a batch full of these incredible pancakes!! Whoever decided that pancakes were a breakfast food…THANK YOU THANK YOU THANK YOU!
1 cup whole wheat flour (I often use King Arthur Organic Whole Wheat)
1 T brown sugar
1 tsp baking powder
1/4 c flax seed
1/4 tsp baking soda
pinch of salt (optional)
1 beaten egg
1 c low-fat milk (or buttermilk for extra flavor)
2 T peanut oil
2 c blueberries (I love Cascadian Organic frozen blueberries)
combine first 5 ingredients in large bowl, plus optional salt. beat egg (important step for fluffy pancakes 
) stir in milk and peanut oil. add egg mixture to dry ingredients.
i use a measuring cup to pour batter onto slightly greased, hot griddle or pan. follow immedieately with tons of blueberries! 
cover with a lid to help cook evenly. 
TIP : of course you can use fresh blueberries (yum!) but if they are frozen, just rinse them in warm water in a colander to de-thaw a bit first.
cook pancake about 3 minutes on the first side and slightly less once you turn it over. keep the lid on the whole time. remember, whole wheat pancakes take a little longer to cook through to the center and might be a little brown-looking on the outside. that means its just perfect!
***don’t forget the MOST IMPORTANT STEP in any pancake making – the TOP LAYER!*** i used Krema Crunchy this morning…generously of course! after loading on the PB, pour some warmed up, 100% pure maple syrup over the top and wash it all down with some organic milk…pbbp = pure bliss!
oh yeah, and you can always substitute blueberries for chocolate chips – which is my little peanut’s favorite fun treat 
One of my dad’s favorites – Crazy Richard himself 
