whole wheat Blueberry Pancakes
- Number of Servings: 10
Ingredients
* 1 1/4 cups whole wheat flour * 2 teaspoons baking powder * 1 egg * 1 cup milk, plus more if necessary * 1 tablespoon artificial sweetener * 1/2 cup blueberries
Prep Time: Cook Time:
5 Min 8 min
Original Recipe Yield 10 pancakes
1:Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2:Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
FOOTNOTE
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Number of Servings: 10
Recipe submitted by SparkPeople user SAFI007.
5 Min 8 min
Original Recipe Yield 10 pancakes
1:Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2:Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
FOOTNOTE
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Number of Servings: 10
Recipe submitted by SparkPeople user SAFI007.
Nutritional Info Amount Per Serving
- Calories: 76.9
- Total Fat: 1.5 g
- Cholesterol: 20.7 mg
- Sodium: 116.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
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