Whole Wheat Blueberry Pancakes
- Minutes to Prepare:
- Number of Servings: 9
Ingredients
1/4 cup of egg whites1 cup of whole wheat flour3/4 cup skim milk1 tablespoon splenda (optional)1 tablespoon vegetable oil3 teaspoons baking powder1/2 teaspoon salt1/2 cup fresh or frozen blueberries
Place all ingredients except blueberries in a bowl and mix well (do not overmix as this will cause the pancakes to be tough, a few lumps are fine). For thinner pancakes stir in an additional 1/4 cup milk. Gently fold in blueberries. Spray griddle with non-stick cooking spray. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right).
For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Makes 9 4-inch pancakes.
Number of Servings: 9
Recipe submitted by SparkPeople user WIGS366.
For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Makes 9 4-inch pancakes.
Number of Servings: 9
Recipe submitted by SparkPeople user WIGS366.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 1.9 g
- Cholesterol: 0.4 mg
- Sodium: 319.4 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.8 g
- Protein: 3.0 g