Blueberry Pancake Squares

When our daughter was younger I made pancakes every weekend.
She loved pancakes with chocolate chips.
I would always try to make them a little healthier by adding some flax
seed and whole wheat flour.
Mom's can be sneaky like that :)
Now that she's in college and living in an apartment I rarely make pancakes.
I miss those times.

I was feeling a little nostalgic, so I decided to make pancakes for my husband and I.
Instead of standing over a griddle with a spatula in hand, I decided to bake them.
That way I could get started on some of my weekend chores while the pancakes were
cooking themselves.
Pretty smart, huh.

I prefer fruit instead of chocolate in my pancakes, so since National Blueberry Pancake
Day is coming up on Wednesday, January 28th, I decided to add Driscoll's blueberries
and for old times sake I added a little flax seed and whole wheat flour too.

Baked pancakes are awesome!
They aren't quite as light and fluffy as regular pancakes, but they are still delicious.
Cut them into squares and top with your favorite pancake toppings for an easy
weekend breakfast.

The recipe can be easily doubled and baked in a 9 x 13 inch pan.
I stored the leftovers in the fridge and re-heated a square in the microwave for 30 seconds.
Super easy breakfast before work!
Celebrate National Blueberry Pancake Day by trying my Blueberry Pancake Squares!

Blueberry Pancake Squares

3/4 C unsweetened almond milk
1 C Driscoll's Blueberries
2 T butter, melted
1 large egg
1 T sugar
1/2 C whole wheat flour
1/2 C all-purpose flour
1 tsp. ground flax seed, optional
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees.
Spray an 8 x 8 bake dish with cooking spray.
In a large mixing bowl, whisk egg, milk and butter.  Add sugar and then
the flour, baking powder and flax, whisking to combine.  Fold in blueberries.
Pour batter into prepared pan and bake for 20-25 minutes.
Cut into squares and serve with powdered sugar, fresh fruit and maple syrup.

Serves 4.

Adapted from Big Red Kitchen

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