Maripat's Whole Wheat with Wild Rice and Blueberries Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 1.2 g
  • Cholesterol: 27.7 mg
  • Sodium: 279.7 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.9 g

View full nutritional breakdown of Maripat's Whole Wheat with Wild Rice and Blueberries Pancakes calories by ingredient


Introduction

Low fat, delicious, easy, freeze well Low fat, delicious, easy, freeze well
Number of Servings: 12

Ingredients

    2.0 medium Egg, fresh, whole, raw
    1.0 cup Milk, nonfat
    1.0 tsp Cinnamon, ground
    0.25 tsp Nutmeg, ground
    0.5 tsp Salt
    1.0 cup, unthawed Blueberries, frozen (unsweetened)
    4.0 tsp Baking Powder
    3.0 tsp packed Brown Sugar
    0.33 cup Wheat flour, white, all-purpose, unenriched
    1.0 cup Wheat flour, white, all-purpose, unenriched
    1.0 cup Whole Wheat Flour
    111.0 grams Mott's Applesauce, Natural (unsweetened), 4 oz snack cup
    0.75 cup Rice, wild, cooked

Directions

Makes 12 4" pancakes (use 1/4 c batter for each cake) Mix dry ingredients well in large bowl Add milk, egg, applesauce and brown sugar, mix well Stir in Wild Rice Then fold in the blueberries. Add a bit of milk if a thinner batter is needed. Bake on griddle preheated to 375 to 400 (sprayed with cooking spray) Cook until holes appear in top of the pancake, turn and cook until browned on the bottom side.

Number of Servings: 12.0

Recipe submitted by SparkPeople user NORTHWOODSLUNA.