Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Melt 2 tblsp of butter in a bowl. Add 3 eggs, 3 teaspoons of raw sugar and 1/2 cup of milk. In a separate bowl, mix 1/2 cup of all purpose flour, 1/2 cup of whole wheat flour, 1 tblsp of baking power and 1/2 tsp of salt. Stir well and add the dry ingredients to the wet ingredients then add the blueberries.
The skillet needs to be hot. If you are unsure, drop a few drops of water on it. It is hot enough when the water beads up and evaporates. Scoop about 3/4 cup of pancake dough on the skillet. You'll know it it is ready to flip when the edges start looking dry and a few bubbles come up in the middle of the pancake.
Serving Size: Makes three 8 inch pancakes or four 5 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIAROUGE.
Serving Size: Makes three 8 inch pancakes or four 5 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIAROUGE.
Nutritional Info Amount Per Serving
- Calories: 585.9
- Total Fat: 23.7 g
- Cholesterol: 323.0 mg
- Sodium: 1,086.5 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 6.9 g
- Protein: 15.2 g
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