1/2
cup frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired
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Steps
1
Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
2
In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
3
For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
4
Serve pancakes topped with whipped topping and additional blueberries and orange peel.
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Each pancake serving boasts 5 grams of fiber, 25% of your daily calcium, plus even more nutrients.
Try these pancakes with blueberry or maple syrup.
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