Whole Wheat Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Dry Ingredients:4 cups Whole Wheat Flour1 tsp Baking Soda 2 tsp Baking Powder 2 tsp Salt Wet Ingredients:6 tbsp Granulated Sugar 4 large Eggs8 tbsp (one stick) Unsalted Butter, Melted and cooled slightly4 cups ButtermilkSubstitute for Buttermilk: 4 tbsp Rice Vinegar 3.75 cup Nonfat MilkMix-In:454 grams Blueberries, frozen (unsweetened)
Mix wet and dry ingredients according to the Muffin Method. If no buttermilk, use the substitute indicated in the recipe, mixing 3 to 4 minutes ahead of time and allowing to sit. After mixing, fold in the blueberries with a spatula. Allow the batter to sit for 5 minutes. Heat a nonstick griddle until water drops dance on the top (stove set to medium-ish).
Use a 1/4 cup measuring cup to pour each pancake on the griddle. Cook on one side until brown, about 4 minutes (or when bubbles on the surface break and stay open). Flip, cook the other side about 3 minutes.
Serving Size: Makes 28 servings of a single 4 inch pancake
Number of Servings: 28
Recipe submitted by SparkPeople user TWINMOMMYAI.
Use a 1/4 cup measuring cup to pour each pancake on the griddle. Cook on one side until brown, about 4 minutes (or when bubbles on the surface break and stay open). Flip, cook the other side about 3 minutes.
Serving Size: Makes 28 servings of a single 4 inch pancake
Number of Servings: 28
Recipe submitted by SparkPeople user TWINMOMMYAI.
Nutritional Info Amount Per Serving
- Calories: 127.2
- Total Fat: 4.4 g
- Cholesterol: 36.1 mg
- Sodium: 270.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g