No Guilt Blueberry pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup flour ( may substitute wheat or 1/2 cup wheat and 1/2 cup white)1 tablespoon brown sugar3 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon Nutmeg (ground)1/4 teaspoon Cinnamon (ground)1 large egg1 teaspoon vanilla extract2 tablespoon canola oil1 cup lowfat milk (2% or buttermilk. Substitute soymilk for allergies)1 tsp lemon juice1 cup blueberries1 pat butter (divided and used to grease heated skillet)
1. Mix dry ingredients together
2. Add wet
3. Stir until mostly smooth, you want some bumps
4. Add blueberries and stir.
5. Heat griddle or skillet over low to medium heat or to 375 degrees. Grease griddle with butter if needed.
6. Using a 1/4 measuring cup (to make it easy to pour) pour batter on skillet making 3-4 inch size pancake.
7. Cook pancake until puffed and dry around the edges. turn and cook the other side until golden brown.
This recipe will make 12-16 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KHONNAH.
2. Add wet
3. Stir until mostly smooth, you want some bumps
4. Add blueberries and stir.
5. Heat griddle or skillet over low to medium heat or to 375 degrees. Grease griddle with butter if needed.
6. Using a 1/4 measuring cup (to make it easy to pour) pour batter on skillet making 3-4 inch size pancake.
7. Cook pancake until puffed and dry around the edges. turn and cook the other side until golden brown.
This recipe will make 12-16 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KHONNAH.
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 3.6 g
- Cholesterol: 20.3 mg
- Sodium: 65.8 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
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