Whole-grain blueberry pancakes
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 72.9
- Total Fat: 4.0 g
- Cholesterol: 15.8 mg
- Sodium: 148.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
View full nutritional breakdown of Whole-grain blueberry pancakes calories by ingredient
Number of Servings: 28
Ingredients
-
1 3/4 cup buttermilk
4 T. Canola Oil
2 eggs
2/3 c. white flour
2/3 c. whole wheat flour
2/3 c. oat bran
1 t. baking soda
2 T. Splenda brown sugar blend
1 t. salt
1 c. fresh blueberries
1/2 c. chopped walnuts
Directions
Beat buttermilk, canola oil and egg slightly in mixing bowl. Mix flours, oat bran, baking soda, splenda brown sugar blend, salt and walnuts in separate bowl. Add dry ingredients all at once to wet mixture and stir just enough to dampen flour. Fold in blueberries.
Set frying pan or griddle to medium heat. Pour batter by 1/4 cup for each pancake. Cook until bubbles form on top & edges are slightly dry. Turn and brown other side.
Place finished pancakes on plate in 200 degree oven to keep warm.
Makes 28 pancakes
Store leftovers in refrigerator, toast or microwave for breakfast later in the week!
Number of Servings: 28
Recipe submitted by SparkPeople user WEIGHTLOSSDIVA1.
Set frying pan or griddle to medium heat. Pour batter by 1/4 cup for each pancake. Cook until bubbles form on top & edges are slightly dry. Turn and brown other side.
Place finished pancakes on plate in 200 degree oven to keep warm.
Makes 28 pancakes
Store leftovers in refrigerator, toast or microwave for breakfast later in the week!
Number of Servings: 28
Recipe submitted by SparkPeople user WEIGHTLOSSDIVA1.