Blueberry pancakes

Everyone needs a classic pancake recipe in their weekend breakfast repertoire. Made with egg substitute and minimal sugar, these fluffy pancakes dotted with fresh blueberries are delicious and healthy, so they're perfect for stacking. Make a double or triple batch and cook them all. Once the extra have cooled completely, stack them with a square of parchment or waxed paper between each and transfer the stacks to a zippered freezer bag. Store them in the freezer for up to several months and you can pull out just what you need to enjoy on a busy weekday morning. Place frozen pancakes on a microwave-safe plate in a single layer and cook for 1- to 1 1/2 minutes to heat through. Alternatively, place in a single layer on a baking sheet and reheat in a 350-degree oven for about 10 minutes.