Ann Carb Friendly Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2/3 to 3/4 cup lowfat buttermilk 1/4 cup oat flour1/4 cup soy flour3 tablespoons Splenda Baking Blend1 large fresh egg1 tsp baking soda1/4 tsp salt1/2 cup fresh or frozen blueberries
Combine all ingrediants except blueberries in small bowl. Whisk JUST until blended (do not beat). Stir in blueberries (do not thaw if using frozen unsweetened berries). Let stand 10 minutes.
Preheat skillet, then briefly remove from heat and mist with oilive oil cooking spray.
Make 8 small pancakes in small batches, cooking each about 2 minutes per side until lightly browned.
2 servings: 4 small pancakes per serving. Wonderful with Smuckers Reduced Sugar Blueberry Syrup!
Number of Servings: 2
Recipe submitted by SparkPeople user PRONGCREEKANN.
Preheat skillet, then briefly remove from heat and mist with oilive oil cooking spray.
Make 8 small pancakes in small batches, cooking each about 2 minutes per side until lightly browned.
2 servings: 4 small pancakes per serving. Wonderful with Smuckers Reduced Sugar Blueberry Syrup!
Number of Servings: 2
Recipe submitted by SparkPeople user PRONGCREEKANN.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 4.2 g
- Cholesterol: 109.9 mg
- Sodium: 1,052.6 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 4.3 g
- Protein: 13.8 g
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