Blended Berry Pancakes Recipes

Steps:

• Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
• Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
• Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• Combine milk, eggs, all-purpose flour, whole wheat flour, baking powder, vegetable oil, sugar, honey, vanilla extract, and salt in an electric blender; blend until smooth.
• Place a skillet or griddle over medium heat until hot, 2 to 3 minutes. Spray with nonstick cooking spray.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a blender, blend everything besides the blueberries.
• Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

Steps:

• Heat griddle or skillet over medium heat or electric griddle to 300°F (grease if necessary).
• Stir all ingredients except powdered sugar until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook about 3 minutes on each side, turning once, until golden (watch closely--pancakes brown quickly). Sprinkle with powdered sugar or serve with syrup.

Steps:

• Place 1 cup milk and wheat berries in a blender; blend until smooth, 2 to 3 minutes. Add remaining milk; blend for another 2 to 3 minutes. Add vegetable oil, egg, baking powder, agave, and salt; blend until incorporated, about 1 minute.
• Spray a skillet or griddle with cooking spray and heat over medium-high heat. Drop batter by 1/3 cupfuls onto the griddle; dot with chocolate chips. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Heat a nonstick griddle to medium-high heat.
• Add oats, banana, eggs, egg whites, baking soda and protein powder to a blender and blend until smooth.
• Add blueberries to blender and pulse a few times to blend in.
• Spray griddle with nonstick cooking spray.
• Pour 1/3 cup of batter onto the griddle for each pancake.
• Flip after 2-3 minutes or until the side on the griddle is golden brown.
• Cook another 1-2 minutes.
• Remove from heat and serve with maple syrup, if desired.
• Nutrition information does not include syrup.