Blueberry Pancakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 2.8 g
  • Cholesterol: 18.1 mg
  • Sodium: 97.4 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Blueberry Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Yummy pancakes with a healthy touch - lower in calories and fat & higher in fiber than traditional pancakes and super tasty!

Try with egg whites or egg substitute and/or sugar substitute to further lower the calories & fat.
Yummy pancakes with a healthy touch - lower in calories and fat & higher in fiber than traditional pancakes and super tasty!

Try with egg whites or egg substitute and/or sugar substitute to further lower the calories & fat.

Number of Servings: 12

Ingredients

    1 1/2 cup whole wheat flour
    1/2 cup sugar
    2 teaspoons baking powder
    4 Tbsp ground flax meal
    1 large egg
    1 tablespoon vanilla extract
    1 tablespoon canola oil
    1 cup or more nonfat milk
    1 1/2 cups frozen blueberries (measured while frozen)

Directions

Preheat skillet or griddle over medium heat.

Lightly beat the egg in a small bowl, add the vanilla, oil, and 1 cup of milk. Mix the flour, sugar, baking powder and flax in a large mixing bowl, add the wet ingredients and mix until smooth (there should be some lumps), adding more milk as needed to get a good consistency.

Spray the griddle/skillet with non-stick cooking spray, pour 1/4 cup of batter and sprinkle with 1/8 cup frozen blueberries. Cook until bubbles have formed over the top, flip. Cook other side until lightly browned.

1 serving is about 1/4 cup uncooked batter
12 servings per recipe

Number of Servings: 12

Recipe submitted by SparkPeople user CKBYMOMMY.

Rate This Recipe