Whole grain blueberry pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 1/2 cups whole wheat flour 3 tablespoons sugar (I used splenda)1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 container (6 oz) greek yogurt I used Fage 0% greek yogurt1 tsp vanilla or almond extract3/4 cup water 3 tablespoons canola or olive oil2 tablespoons of ground Flaxseed meal1 cup strawberries, blueberries or mixed berries (I used frozen mixed berries) Whatever you prefer
1. Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
2. In large bowl, mix flour, sugar, baking powder, baking soda and salt & flaxseed meal; set aside. In medium bowl, beat eggs, vanilla, yogurt, water and oil with egg beater or wire whisk until well blended. Pour egg mixture all at once into flour mixture; add fruit and stir until moistened.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
Serving Size: 7 servings
2. In large bowl, mix flour, sugar, baking powder, baking soda and salt & flaxseed meal; set aside. In medium bowl, beat eggs, vanilla, yogurt, water and oil with egg beater or wire whisk until well blended. Pour egg mixture all at once into flour mixture; add fruit and stir until moistened.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
Serving Size: 7 servings
Nutritional Info Amount Per Serving
- Calories: 225.3
- Total Fat: 8.9 g
- Cholesterol: 70.1 mg
- Sodium: 363.2 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 4.3 g
- Protein: 8.9 g