3/4 cup whole wheat pastry flour
1/4 cup wheat bran or oat bran
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, separated
1 cup plain nonfat yogurt
2 teaspoons olive oil
2 teaspoons molasses
1/4 cup water
1 cup fresh blueberries

*In a large mixing bowl, mix together the flour, bran, salt, baking soda, and baking powder.
*Measure 1 cup of yogurt in a glass 2-cup measure and add the 2 egg yokes (putting the whites in a bowl to whip), and add the oil and molasses to the yogurt-egg yoke mixture. Mix well.
*Stir the yogurt -egg yoke mixture into the dry ingredients. Add up to 1/4 cup water to get the right consistency for folding in the whipped egg whites and blueberries.
* Whip the egg whites to soft peaks and fold into the pancake batter. Finally fold in the blueberries.
* Fry on a non-stick surface sprayed with non-stick spray (I use a large electric fry pan).
* I get eight 4-5" pancakes from this recipe. That is four servings of 2 pancakes each. I like these pancakes with unsweetened applesauce -- the rest of the family likes them with butter and maple syrup.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

 

More Recipes Like This

• Fresh Guacamole Dip
• Greek Hummus Wrap
• Banana Peanut Butter Oatmeal
• Skillet white beans, spinach & tomatoes over Linguine
• Slow Cooker Vegetarian Chili
• Whole Wheat Pasta with Sesame Peanut Sauce
• Cabbage Casserole
• Oh Boy, Salad!
• Heavenly Spinach
• Bruschetta-Stuffed Mushrooms