SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.7
  • Total Fat: 8.4 g
  • Cholesterol: 108.1 mg
  • Sodium: 665.1 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.6 g

View full nutritional breakdown of Whole Wheat Blueberry Pancakes calories by ingredient
Report Inappropriate Recipe

Whole Wheat Blueberry Pancakes

Submitted by: TAILSFOX

Introduction

a good way to get fiber and fruit in your breakfast a good way to get fiber and fruit in your breakfast
Number of Servings: 4

Ingredients

    1.5 c whole wheat flour
    2 T brown sugar
    2 t baking powder
    .5 t salt

    2 large eggs
    1.5 c skim milk (reduce to 1.25 c if you like your pancakes thicker)
    1 t vanilla (optional)

    10 oz frozen blueberries, thawed

    2 T margarine to oil the pan (optional, included in nutrition calculation)

Directions

Optional- Preheat your oven to about 200 degrees F, and get out a cookie sheet. You can transfer pancakes to the cookie sheet and store them in the oven after they finish cooking so they will stay hot until serving time.

Combine flour, baking powder and salt in a mixing bowl. Add brown sugar, crumbling with your fingertips if necessary to prevent it from clumping together. Mix well.

In a small bowl, combine milk, eggs, and vanilla.

Slowly pour wet ingredients into dry ingredients, mixing until just blended. Batter will still be a little bit lumpy.

Heat a well-seasoned iron skillet over medium heat, and add a sliver of margarine to the skillet before each batch. (You can use a non-stick skillet and cooking spray instead, if you prefer.)

Pour batter into skillet, making pancakes your desired size. I use a 1/4 cup measuring cup, and make 2 pancakes per 1/4 cup.

Work quickly once you pour batter into the pan- grab a handful of blueberries and put a few onto each pancake.

Flip when there are bubble near the center and the edges of the pancakes look a bit dry. The second side won't take as long to cook- check and see when it's browned, then transfer to cookie sheet in oven, or onto plate.

Makes 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TAILSFOX.






Great Stories from around the Web


Rate This Recipe