1 cup whole grain or soy flour
1 tbsp. of Raw Indian White Honey
1/4 tsp. each of salt and baking soda
1 cup buttermilk
1 large egg, lightly beaten
1 tbsp. melted smartbutter spread or margarine
1 tsp. orange zest
1 tsp. smartbutter or margarine
1/2 cup granola
1/2 cup of fresh blueberries
Sugar Free Maple Syrup
1. Whisk together flour and next 3 ingredients in a large bowl.
2. Combine buttermilk and next 3 ingredients; stir into flour mixture, just until blended.
3. Heat medium nonstick skillet over medium heat. Dot pan with margarine; swirl to coat.
4. Spoon 1/4 cup batter for each pancake onto skillet; sprinkle with about 1 tbsp. granola and blueberries. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Remove from pan and keep warm until ready to serve. Repeat process with remaining batter, granola and blueberries. Serve with sugar free maple syrup or without.