Maripat's Whole Wheat with Wild Rice and Blueberries Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.0 medium Egg, fresh, whole, raw1.0 cup Milk, nonfat1.0 tsp Cinnamon, ground0.25 tsp Nutmeg, ground0.5 tsp Salt1.0 cup, unthawed Blueberries, frozen (unsweetened)4.0 tsp Baking Powder3.0 tsp packed Brown Sugar0.33 cup Wheat flour, white, all-purpose, unenriched1.0 cup Wheat flour, white, all-purpose, unenriched1.0 cup Whole Wheat Flour111.0 grams Mott's Applesauce, Natural (unsweetened), 4 oz snack cup0.75 cup Rice, wild, cooked
Makes 12 4" pancakes (use 1/4 c batter for each cake)
Mix dry ingredients well in large bowl
Add milk, egg, applesauce and brown sugar, mix well
Stir in Wild Rice
Then fold in the blueberries. Add a bit of milk if a thinner batter is needed.
Bake on griddle preheated to 375 to 400 (sprayed with cooking spray)
Cook until holes appear in top of the pancake, turn and cook until browned on the bottom side.
Number of Servings: 12.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 12.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 1.2 g
- Cholesterol: 27.7 mg
- Sodium: 279.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.3 g
- Protein: 4.9 g
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