Recipe of the Day

Thriftway Shop n Bag

Blueberry Pancakes

Tip Of The Day


Back to School: Packing school lunches for the ages
Kids need healthy food to nurture their growing bodies and minds. While it can be tempting to go the convenience-food route, lunches prepared from home tend to be lower in fat and sugar, and less expensive. It’s more environmentally friendly as well: since there’s less to throw out when you reuse food storage containers, you are reducing the amount of waste typically associated with a packed lunch. Packing five lunch bags a week can seem daunting to any busy parent, but there are ways you can make it easier (and kid-pleasing). Click below for our top menu suggestions by age group. (And ideally, of course, lunches should always remain refrigerated prior to eating.)

www.rubbermaid.com

View Full Shopping List
Recipe Of The Day To receive recipes via email or update your current preferences click here
Print |  Email To Friend |  Add to Recipe Box

Blueberry Pancakes

Prep Time: 10 minutes

Cook Time: 7 minutes

Servings: 10-12 pancakes

Wake up to a delicious breakfast of blueberry pancakes with this quick-to-make recipe.

Ingredients

  1 cup flour

  2 Tbs cornstarch

  1 1/2 tsp baking powder

  1/4 tsp salt

  2 eggs

  1 cup Silk® Original soy, almond or coconutmilk

  2 Tbs canola oil

  2 Tbs honey

  3/4 cup blueberries

Select All

Add Items to List

Directions

Combine flour, cornstarch, baking powder and salt in a medium mixing bowl. In a small bowl, whisk eggs, Silk, oil and honey until thoroughly combined. Pour the soymilk mixture over the dry ingredients and whisk gently until barely combined – the batter should be slightly lumpy.

Gently fold in the blueberries. Cook on a hot, oiled griddle.