Whole Wheat Blueberry Pancakes (4x4")
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Dry Ingredients: * *Whole Wheat Flour, 1 cup * Baking Powder, .5 tsp * Granulated Sugar, .5 tspWet ingredients: * Olive Oil, Extra Virgin, .17 tbs * Egg, fresh, 1 large * Milk, 1%, .75 cup * Blueberries, fresh, 30 berries Ready in reserve for garnish: * Land o Lakes butter with olive oil, 1.34 tbsp * Cary's Maple Syrup (sugar free), 0.25 cup
1-Pre-heat 13x13 flat skillet (griddle) on stove to med. heat.
2-Mix all dry ingredients in medium mixing bowl.
3-Add wet ingredients and blueberries and mix together with whisk or similar.
4-Pour 1/2 of mixture into 4 equal discs on a 13x13 flat skillet or similar.
5-Wait for edges to bubble and flip, usually about 3 minutes.
6-Cook for 3 minutes on that side, adding the butter during the last of these three minutes to each pancake.
7-Stack on skillet, move to dish, and add syrup to top.
8-Repeat steps 4-7 with second half of mixture for second serving.
* Makes 2 servings of (4) 4-inch dia. pancakes.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNDIAL03.
2-Mix all dry ingredients in medium mixing bowl.
3-Add wet ingredients and blueberries and mix together with whisk or similar.
4-Pour 1/2 of mixture into 4 equal discs on a 13x13 flat skillet or similar.
5-Wait for edges to bubble and flip, usually about 3 minutes.
6-Cook for 3 minutes on that side, adding the butter during the last of these three minutes to each pancake.
7-Stack on skillet, move to dish, and add syrup to top.
8-Repeat steps 4-7 with second half of mixture for second serving.
* Makes 2 servings of (4) 4-inch dia. pancakes.
Number of Servings: 2
Recipe submitted by SparkPeople user SUNDIAL03.
Nutritional Info Amount Per Serving
- Calories: 380.8
- Total Fat: 12.5 g
- Cholesterol: 120.9 mg
- Sodium: 255.2 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 7.9 g
- Protein: 14.3 g
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