whole wheat Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 76.9
- Total Fat: 1.5 g
- Cholesterol: 20.7 mg
- Sodium: 116.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
View full nutritional breakdown of whole wheat Blueberry Pancakes calories by ingredient
Introduction
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten hot! The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten hot!Number of Servings: 10
Ingredients
-
* 1 1/4 cups whole wheat flour
* 2 teaspoons baking powder
* 1 egg
* 1 cup milk, plus more if necessary
* 1 tablespoon artificial sweetener
* 1/2 cup blueberries
Directions
Prep Time: Cook Time:
5 Min 8 min
Original Recipe Yield 10 pancakes
1:Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2:Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
FOOTNOTE
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Number of Servings: 10
Recipe submitted by SparkPeople user SAFI007.
5 Min 8 min
Original Recipe Yield 10 pancakes
1:Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2:Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
FOOTNOTE
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Number of Servings: 10
Recipe submitted by SparkPeople user SAFI007.