Blueberry Whole Wheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 eggs, separated1 ½ cups of flour (I used an equal combination of; ground flaxseed, ground LSA and an organic whole wheat flour)2 ¼ tsp baking powder2 level tbsp soft brown sugarA pinch of salt1 cup soy milk (not sweetened)250g blueberries.Soy or any other quality oil to grease frying pan.Honey for drizzling
Method
1. In a small bowl beat egg whites until stiff; and place to one side.
2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.
3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.
4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.
Once all your pancakes are cooked, stack up high and drizzle with honey.
Serving Size: 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user EMFOLEY13.
1. In a small bowl beat egg whites until stiff; and place to one side.
2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.
3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.
4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.
Once all your pancakes are cooked, stack up high and drizzle with honey.
Serving Size: 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user EMFOLEY13.
Nutritional Info Amount Per Serving
- Calories: 95.6
- Total Fat: 1.4 g
- Cholesterol: 27.4 mg
- Sodium: 26.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
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