Blueberry Pancakes by the Numbers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* *Bob's Red Mill Buckwheat Pancake Mix, 0.5 cup * Aunt Jemima Original Pancake & Waffle Mix, 0.5 cup * *Giant Eagle Fat-Free Cottage Cheese, 0.5 cup * Milk, 2%, 1 cup * *Grade A Extra Large White Eggs, 2 serving * *Canola Oil, 1 tbsp * *Bob’s high fiber pancake mix, 0.5 cup * *Bob's Red Mill Extra Thick Rolled Oats Whole Grain, 0.5 cup * *Blueberries, 1 cup
Put oats and milk in blender. Blend until smooth. Let sit 15 minutes to hydrate oats. Mix other dry ingredients together.
Add eggs, oil & cottage cheese to hydrated oat mix. Pulse ingredients to mix.
Pour wet ingredients into dry ingredients. Mix until incorporated, do not over mix. There will be some lumps.
Preheat non-stick pan, medium heat, grease as desired.
Portion pancakes in pan. Immediately place blueberries on top of pancakes, push into batter lightly.
Flip when edges start to cook or bubbles appear.
Cook second side. Serve immediately or keep warm in 200 degree oven.
These freeze well.
Serving Size: makes 8 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ROBYNLDAVIS.
Add eggs, oil & cottage cheese to hydrated oat mix. Pulse ingredients to mix.
Pour wet ingredients into dry ingredients. Mix until incorporated, do not over mix. There will be some lumps.
Preheat non-stick pan, medium heat, grease as desired.
Portion pancakes in pan. Immediately place blueberries on top of pancakes, push into batter lightly.
Flip when edges start to cook or bubbles appear.
Cook second side. Serve immediately or keep warm in 200 degree oven.
These freeze well.
Serving Size: makes 8 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user ROBYNLDAVIS.
Nutritional Info Amount Per Serving
- Calories: 353.5
- Total Fat: 9.5 g
- Cholesterol: 129.9 mg
- Sodium: 776.7 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 3.6 g
- Protein: 16.7 g
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