No Guilt Blueberry pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 89.2
- Total Fat: 3.6 g
- Cholesterol: 20.3 mg
- Sodium: 65.8 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.6 g
- Protein: 2.4 g
View full nutritional breakdown of No Guilt Blueberry pancakes calories by ingredient
Number of Servings: 12
Ingredients
-
1 cup flour ( may substitute wheat or 1/2 cup wheat and 1/2 cup white)
1 tablespoon brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon Nutmeg (ground)
1/4 teaspoon Cinnamon (ground)
1 large egg
1 teaspoon vanilla extract
2 tablespoon canola oil
1 cup lowfat milk (2% or buttermilk. Substitute soymilk for allergies)
1 tsp lemon juice
1 cup blueberries
1 pat butter (divided and used to grease heated skillet)
Directions
1. Mix dry ingredients together
2. Add wet
3. Stir until mostly smooth, you want some bumps
4. Add blueberries and stir.
5. Heat griddle or skillet over low to medium heat or to 375 degrees. Grease griddle with butter if needed.
6. Using a 1/4 measuring cup (to make it easy to pour) pour batter on skillet making 3-4 inch size pancake.
7. Cook pancake until puffed and dry around the edges. turn and cook the other side until golden brown.
This recipe will make 12-16 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KHONNAH.
2. Add wet
3. Stir until mostly smooth, you want some bumps
4. Add blueberries and stir.
5. Heat griddle or skillet over low to medium heat or to 375 degrees. Grease griddle with butter if needed.
6. Using a 1/4 measuring cup (to make it easy to pour) pour batter on skillet making 3-4 inch size pancake.
7. Cook pancake until puffed and dry around the edges. turn and cook the other side until golden brown.
This recipe will make 12-16 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KHONNAH.