Blueberry-Wheat Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 cups whole wheat flour1/2 tsp baking soda1 tsp baking powder1 tbs (3 tsp) Splenda or other sweetener1/4 cup wheat germ1 1/2 cups lowfat buttermilk2 egg whites or 1/4 cup egg replacer (or 1 egg)1/4 cup water1 cup frozen blueberries
Combine all dry ingredients in a large bowl.
Add in buttermilk and eggs, stirring until mixed, but slightly lumpy.
Add in frozen blueberries.
If the batter is thick (a personal preference) add about 1/4 cup water to thin it.
Heat a lightly oiled nonstick or iron skillet on the stove over medium heat. Scoop batter into pan and cook, flipping when the first side is golden brown. (About 2-5 minutes).
Makes 16 small (1/8 cup batter), or 8 large (1/4 cup) pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user JPETRUCCELLI.
Add in buttermilk and eggs, stirring until mixed, but slightly lumpy.
Add in frozen blueberries.
If the batter is thick (a personal preference) add about 1/4 cup water to thin it.
Heat a lightly oiled nonstick or iron skillet on the stove over medium heat. Scoop batter into pan and cook, flipping when the first side is golden brown. (About 2-5 minutes).
Makes 16 small (1/8 cup batter), or 8 large (1/4 cup) pancakes.
Number of Servings: 4
Recipe submitted by SparkPeople user JPETRUCCELLI.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 2.4 g
- Cholesterol: 3.7 mg
- Sodium: 384.8 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 6.5 g
- Protein: 11.3 g
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