Low Sodium Blueberry Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:1 cup White Flour 2 tsp Baking Powder, Hain Sodium Free 6 tsp Splenda 1/4 tsp Ground Cinnamon 3/4 cup 2% Milk 1/4 cup Best of the Egg--Egg Substitute 2 Tbsp Canola Oil 1 tsp Vanilla Extract 1/2 cup Blueberries
Mix the wet ingredientsinto a bowl.
Combine the wet ingredients with the dry. Do not over mix.
Stir in the blueberries.
Spray a griddle or fry pan with butter spray, pour 1/4 cup of the pancake mixture into the pan and cook. When bubbles appear around the edges of the pancakes, flip pancakes and cook on the other side until done.
Combine the wet ingredients with the dry. Do not over mix.
Stir in the blueberries.
Spray a griddle or fry pan with butter spray, pour 1/4 cup of the pancake mixture into the pan and cook. When bubbles appear around the edges of the pancakes, flip pancakes and cook on the other side until done.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 5.4 g
- Cholesterol: 2.5 mg
- Sodium: 35.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.4 g
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