Fresh Blueberry Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 cups whole wheat flour1 teaspoon sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 1/2 cups low fat buttermilk1/4 cup egg substitute (like Eggbeaters)2 cups fresh blueberries
Heat a griddle or skillet lightly sprayed with non-stick spray over medium high heat.
In medium bowl, mix together flour, baking powder, baking soda, sugar, and salt. Add buttermilk and egg substitute and stir with a spoon. Batter will be slightly lumpy. Fold in the fresh blueberries.
Spoon a scant 1/4 cup batter onto griddle for each pancake. Cook until edges look dry and bubbles appear on the surface of the pancake. Flip and cook until the other side is lightly browned.
6 servings of 2 pancakes each.
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
In medium bowl, mix together flour, baking powder, baking soda, sugar, and salt. Add buttermilk and egg substitute and stir with a spoon. Batter will be slightly lumpy. Fold in the fresh blueberries.
Spoon a scant 1/4 cup batter onto griddle for each pancake. Cook until edges look dry and bubbles appear on the surface of the pancake. Flip and cook until the other side is lightly browned.
6 servings of 2 pancakes each.
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 144.2
- Total Fat: 1.2 g
- Cholesterol: 2.6 mg
- Sodium: 369.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.3 g
- Protein: 6.7 g
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