Simply the best blueberry griddle cakes ever!

1 ½ cups whole grain baking mix

¾ cup wheat germ

¾ cup miller’s bran

¾ cup ground flax seed

¾ cup chopped pecans/walnuts

1 ½ cups frozen blueberries

½ cup eggbeaters

½ cup non-fat half & half & enough

water for desired consistency/ soy or rice milk

Heat pan or griddle on a low heat. Spray with Pam or spray olive oil.

These are griddle cakes; you need to cook them low and slow to bake them through. A lid helps. So does patience; but they are well worth the wait!

Serve with butter and sugar-free Vermont syrup.

Makes five-two pancakes servings. (Really dense nutritionally, so doesn’t take much to fill one up.)

Enjoy!