Whole Wheat Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 1/2 cups whole wheat flour2 tbsp granulated sugar1/2 tsp salt2 1/2 tsp baking soda1 large egg3 tbsp melted butter (you may substitute margarine or vegetable oil)1 1/4 cups milk (or more to taste)1 cup blueberries, fresh or frozen
Makes 6 pancakes.
Sift the flour, sugar, salt, and baking soda into a bowl. Mix together the milk, eggs, and melted butter. Combine the two mixtures and stir until just mixed. The batter will be slightly lumpy.
Lightly oil or butter your griddle or frying pan, and heat to medium-high. Once it is hot, add a ladleful of batter mix. Sprinkle a handful of blueberries on the batter you just poured. Repeat until all the batter is gone. Once the pancakes begin bubbling on top, flip them over. Cooking times will vary, but it's approximately 2 minutes a side.
Serve with butter, syrup, or whatever you like! We enjoy a little plain yogurt mixed with honey.
Number of Servings: 3
Recipe submitted by SparkPeople user AMETHYST42.
Sift the flour, sugar, salt, and baking soda into a bowl. Mix together the milk, eggs, and melted butter. Combine the two mixtures and stir until just mixed. The batter will be slightly lumpy.
Lightly oil or butter your griddle or frying pan, and heat to medium-high. Once it is hot, add a ladleful of batter mix. Sprinkle a handful of blueberries on the batter you just poured. Repeat until all the batter is gone. Once the pancakes begin bubbling on top, flip them over. Cooking times will vary, but it's approximately 2 minutes a side.
Serve with butter, syrup, or whatever you like! We enjoy a little plain yogurt mixed with honey.
Number of Servings: 3
Recipe submitted by SparkPeople user AMETHYST42.
Nutritional Info Amount Per Serving
- Calories: 443.4
- Total Fat: 16.6 g
- Cholesterol: 109.7 mg
- Sodium: 1,594.2 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 8.6 g
- Protein: 13.9 g
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