Whole Wheat Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 107.4
- Total Fat: 1.5 g
- Cholesterol: 37.1 mg
- Sodium: 249.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.5 g
- Protein: 5.2 g
View full nutritional breakdown of Whole Wheat Blueberry Pancakes calories by ingredient
Introduction
I use 1/4 cup to measure out my pancakes. This recipe makes 6 pancakes. Double if you need more. I place the blueberries, on the pancakes after I pour the batter into the pan, that way you don't have a lot of berries in one spot. I use 1/4 cup to measure out my pancakes. This recipe makes 6 pancakes. Double if you need more. I place the blueberries, on the pancakes after I pour the batter into the pan, that way you don't have a lot of berries in one spot.Number of Servings: 6
Ingredients
-
1 cup Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp salt
1 large egg
1TBSP Unsweetened Applesauce
1 cup Buttermilk, lowfat
3/4 cup Blueberries
Directions
Makes 6 pancakes (double recipe if needed)
Add dry ingredients in a mixing bowl and stir to combine. Add wet ingredients together and mix well. Add wet ingredients to dry ingredients and mix just until blended. Don't over-mix. Measure out 1/4 batter into heated pan that has been sprayed with non-stick cooking spray. Place blueberries on top of each pancake and flip when edges of pancake start to firm up.
Number of Servings: 6
Recipe submitted by SparkPeople user HARPSTRINGS12.
Add dry ingredients in a mixing bowl and stir to combine. Add wet ingredients together and mix well. Add wet ingredients to dry ingredients and mix just until blended. Don't over-mix. Measure out 1/4 batter into heated pan that has been sprayed with non-stick cooking spray. Place blueberries on top of each pancake and flip when edges of pancake start to firm up.
Number of Servings: 6
Recipe submitted by SparkPeople user HARPSTRINGS12.