How to Make Breadcrumb Pancakes

I received the email notification of the Nature’s Pride recipe contest for Foodbuzz bloggers and decided to try a new version of whole-wheat pancakes.  The result?  I don’t think we’ll ever go back to the basic recipe!  These were light, fluffy, and delicious.

The night before, set out four slices of Nature’s Pride 100% whole-wheat bread. 

The next morning, cut the day-old bread into chunks and throw them into the blender (a food processor would work great here too). 

Process until you have fine breadcrumbs.

In a medium bowl, combine 1/2 cup of breadcrumbs, 3/4 cup milk (or milk alternative), 1 tsp. vanilla extract, and 1 tbsp. of melted butter.

Let this sit for about 2 minutes before stirring in the remaining ingredients: one beaten egg, 1/2 cup flour, 1 tsp. baking powder, and a pinch of salt.

While the batter rests, wash 1/4 cup of blueberries and pre-heat a non-stick skillet to 350°.  Once hot, pour 1/2 cup batter onto the pan, top with a quarter of the berries, and cook about 4 minutes until nice and bubbly.

Flip gently and cook about 2 more minutes.

Drizzle with pure maple syrup.

Whole-Wheat Blueberry Pancakes
(makes 4 large pancakes, 1-2 servings)
•1/2 cup whole-wheat breadcrumbs
•1/2 cup flour
•3/4 cup milk (or milk alternative)
•1 tsp. vanilla extract
•1 tbsp. unsalted butter
•1 tsp. baking powder
•1/4 tsp. salt
•1 egg, beaten
•1/4 cup blueberries

Combine bread crumbs, milk, butter and vanilla.  Let stand.  Stir in egg, flour, salt, and baking powder.  Mix until combined and let stand 2-5 minutes.  Preheat griddle to 350°.  Pour batter 1/2 cup at a time onto griddle.  Top with blueberries.  Cook 4 minutes or until bubbles form on the surface.  Flip and cook 2 more minutes, or until golden brown.  Drizzle with pure maple syrup.