Wholewheat Buttermilk Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1/2 cup whole Wheat Flour plus 2 tablespoons1 teaspoon splenda1/2 teaspoon baking soda1/8 teaspoon salt1 cup lowfat buttermilk1 large egg1 teaspoon vanilla extract1 cup blueberries
In a medium, stir flour, sugar, baking soda and salt; set aside.
In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.
Number of Servings: 7
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.
Number of Servings: 7
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 1.5 g
- Cholesterol: 31.7 mg
- Sodium: 176.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.6 g
- Protein: 3.3 g
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