Blueberry Roll-Ups

Low Sodium

Ingredients:

2 teaspoon, Featherweight Baking Powder 
1 cup, All Purpose Flour
2 tablespoon, Sugars, granulated
1 large (50g), Egg
1 cup, 1% Lowfat Milk
1/2 cup (8 fl oz), Water - Municipal
1 Tbsp, Extra-Virgin Olive Oil
3/4 cup, Blueberry Pie Filling or Topping

Instructions:

Add the dry ingredients to a mixing bowl.  

Add the egg, olive oil, milk and water to the dry ingredients.

Use a whisk and gently incorporate the ingredients.  

Do not over mix.  The batter should be slightly lumpy.  

Let the batter stand for a few minutes.  

Heat a cast iron skillet on medium heat and add a little bit of oil to prevent the pancake from sticking.  

When the pan is hot, add 1/4 cup of batter to the hot pan.  When Pancake is bubbling, flip and cook the other side until pancake is golden brown.  Remove the pancake from the skillet and continue cooking the rest of the pancakes.

When done add about 1 Tablespoon of blueberry filling down the center of the pancake.  Now roll the pancake to make a perfect Blueberry Roll-Up.  Serve warm.

If you don't like blueberry, substitute another fillings.  Fresh fruit works well and so does peanut butter.     

Top with your favorite syrup and even whip cream if you desire an even sweeter breakfast. 

​

Enjoy.  

​Salt Free 4 Life