Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 egg + 1 egg white1 banana, mashed1/4 cup canola oil3/4 cup skim milk1 tsp vanilla1/2 cup fresh blueberries1 cup whole wheat flour2 tsp baking powder1/2 tsp cinnamon1/4 tsp saltbutter or non-stick cooking spray
1. Preheat a non-stick pan or griddle to medium-low heat.
2. In a bowl, beat the eggs, mashed banana, canola oil, milk, and vanilla. Stir in the blueberries. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
3. Pour the dry ingredients into the wet ingredients and mix until just combined, but still lumpy.
4. Lightly coat the pan with non-stick cooking spray or by rubbing it with a stick of butter. Use a 1/4 cup measure to scoop the pancake batter onto the pan. When the pancakes have developed small bubbles all over the surface, they are ready to be flipped. Cook on the second side for about one minute, then remove. Continue this step until you are out of batter.
Serving Size: Makes 5 (2 pancake) servings
Number of Servings: 5
Recipe submitted by SparkPeople user MISSKATIE215.
2. In a bowl, beat the eggs, mashed banana, canola oil, milk, and vanilla. Stir in the blueberries. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
3. Pour the dry ingredients into the wet ingredients and mix until just combined, but still lumpy.
4. Lightly coat the pan with non-stick cooking spray or by rubbing it with a stick of butter. Use a 1/4 cup measure to scoop the pancake batter onto the pan. When the pancakes have developed small bubbles all over the surface, they are ready to be flipped. Cook on the second side for about one minute, then remove. Continue this step until you are out of batter.
Serving Size: Makes 5 (2 pancake) servings
Number of Servings: 5
Recipe submitted by SparkPeople user MISSKATIE215.
Nutritional Info Amount Per Serving
- Calories: 243.9
- Total Fat: 12.8 g
- Cholesterol: 39.0 mg
- Sodium: 237.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.1 g
- Protein: 6.8 g
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