Blueberry Banana Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.9
- Total Fat: 0.7 g
- Cholesterol: 1.3 mg
- Sodium: 130.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.5 g
- Protein: 6.4 g
View full nutritional breakdown of Blueberry Banana Pancakes calories by ingredient
Introduction
A low fat calcium rich fruit pancake. I made a few alterations on a spark people recipe. A Great recipe for making a bunch and freezing as a quick grab and go. I just throw them in the toaster at work cover with some peanut butter and voila! a quick and nutritional breakfast. A low fat calcium rich fruit pancake. I made a few alterations on a spark people recipe. A Great recipe for making a bunch and freezing as a quick grab and go. I just throw them in the toaster at work cover with some peanut butter and voila! a quick and nutritional breakfast.Number of Servings: 12
Ingredients
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1 cup of dry oatmeal (I used whole grain oats)
.5 cups fat free cottage cheese
.5 cup not fat plain greek yogurt
8 egg whites
1 tsp baking powder
1 tsp vanilla extract
2 packets of splenda (more for sweeter pancakes)
1 cup frozen blueberries
0.5 fresh banana
a blender
Directions
Blend everything except the oats to get a smooth liquid. Then add oats and blend a little more until the batter is slightly bumpy.
Add the blueberries (if they're frozen let them thaw first) leave them whole so the batter doesn't get too runny.
Using a pan lightly coated with non stick cooking spray, cook the pancakes (flip once bubbles start to pop and not fill in).
The recipe will make about 12 4-6 inch pancakes.
Top with a sugar free syrup or a tbsp of peanut butter for some added nutritional value. (Not include in calorie calculation)
Number of Servings: 12
Recipe submitted by SparkPeople user GRUMPYKIMI.
Add the blueberries (if they're frozen let them thaw first) leave them whole so the batter doesn't get too runny.
Using a pan lightly coated with non stick cooking spray, cook the pancakes (flip once bubbles start to pop and not fill in).
The recipe will make about 12 4-6 inch pancakes.
Top with a sugar free syrup or a tbsp of peanut butter for some added nutritional value. (Not include in calorie calculation)
Number of Servings: 12
Recipe submitted by SparkPeople user GRUMPYKIMI.
Member Ratings For This Recipe
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MICHELELYNN777
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ELIZGINGER