Makes 10-12 4-inch pancakes
Total time: 20 minutes
2 tablespoons canola oil
1/4 teaspoon salt
3 tablespoons baking powder
2 room-temperature eggs, divided
11/2 cups flour
1 tablespoon sugar
3/4 cup ground flaxseed meal
11/4 cups skim milk
2 cups blueberries
Place all ingredients except egg whites in a medium bowl. Mix by hand until combined. In a separate bowl, beat egg whites until stiff. Fold egg whites into batter until just barely combined.
In a cast-iron skillet, add 2 tablespoons butter and melt over medium heat. (Alternatively, use a cooking spray.) Spoon batter into 4 pancakes into hot skillet, and top each with one-eighth of the blueberries.
Cook until bubbles form on top of batter, and turn over. Cook for approximately 1 minute.
Serve with “syrup”: Mix equal parts honey and frozen orange juice concentrate. Heat until warm. Pour over pancakes.