Blueberry Whole Wheat Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 95.6
- Total Fat: 1.4 g
- Cholesterol: 27.4 mg
- Sodium: 26.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
View full nutritional breakdown of Blueberry Whole Wheat Pancakes calories by ingredient
Introduction
delicious, no guilt pancakes delicious, no guilt pancakesNumber of Servings: 10
Ingredients
-
2 eggs, separated
1 ½ cups of flour (I used an equal combination of; ground flaxseed, ground LSA and an organic whole wheat flour)
2 ¼ tsp baking powder
2 level tbsp soft brown sugar
A pinch of salt
1 cup soy milk (not sweetened)
250g blueberries.
Soy or any other quality oil to grease frying pan.
Honey for drizzling
Directions
Method
1. In a small bowl beat egg whites until stiff; and place to one side.
2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.
3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.
4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.
Once all your pancakes are cooked, stack up high and drizzle with honey.
Serving Size: 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user EMFOLEY13.
1. In a small bowl beat egg whites until stiff; and place to one side.
2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.
3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.
4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.
Once all your pancakes are cooked, stack up high and drizzle with honey.
Serving Size: 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user EMFOLEY13.