Whole-grain blueberry pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 3/4 cup buttermilk4 T. Canola Oil2 eggs2/3 c. white flour2/3 c. whole wheat flour2/3 c. oat bran1 t. baking soda2 T. Splenda brown sugar blend1 t. salt1 c. fresh blueberries1/2 c. chopped walnuts
Beat buttermilk, canola oil and egg slightly in mixing bowl. Mix flours, oat bran, baking soda, splenda brown sugar blend, salt and walnuts in separate bowl. Add dry ingredients all at once to wet mixture and stir just enough to dampen flour. Fold in blueberries.
Set frying pan or griddle to medium heat. Pour batter by 1/4 cup for each pancake. Cook until bubbles form on top & edges are slightly dry. Turn and brown other side.
Place finished pancakes on plate in 200 degree oven to keep warm.
Makes 28 pancakes
Store leftovers in refrigerator, toast or microwave for breakfast later in the week!
Number of Servings: 28
Recipe submitted by SparkPeople user WEIGHTLOSSDIVA1.
Set frying pan or griddle to medium heat. Pour batter by 1/4 cup for each pancake. Cook until bubbles form on top & edges are slightly dry. Turn and brown other side.
Place finished pancakes on plate in 200 degree oven to keep warm.
Makes 28 pancakes
Store leftovers in refrigerator, toast or microwave for breakfast later in the week!
Number of Servings: 28
Recipe submitted by SparkPeople user WEIGHTLOSSDIVA1.
Nutritional Info Amount Per Serving
- Calories: 72.9
- Total Fat: 4.0 g
- Cholesterol: 15.8 mg
- Sodium: 148.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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