Blueberry Pancakes by the Numbers

Blueberry Pancakes by the Numbers
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.5
  • Total Fat: 9.5 g
  • Cholesterol: 129.9 mg
  • Sodium: 776.7 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.7 g

View full nutritional breakdown of Blueberry Pancakes by the Numbers calories by ingredient
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Introduction

Healthy, high protein, delicious blueberry pancakes for active people. Almost half your recommended daily whole grain consumption and a half serving of the recommended dairy and fruit. Round out your meal with a glass of juice or milk, eggs and fruit. You're on your way to a great start meeting the recommended USDA numbers . Healthy, high protein, delicious blueberry pancakes for active people. Almost half your recommended daily whole grain consumption and a half serving of the recommended dairy and fruit. Round out your meal with a glass of juice or milk, eggs and fruit. You're on your way to a great start meeting the recommended USDA numbers .
Number of Servings: 4

Ingredients

    * *Bob's Red Mill Buckwheat Pancake Mix, 0.5 cup
    * Aunt Jemima Original Pancake & Waffle Mix, 0.5 cup
    * *Giant Eagle Fat-Free Cottage Cheese, 0.5 cup
    * Milk, 2%, 1 cup
    * *Grade A Extra Large White Eggs, 2 serving
    * *Canola Oil, 1 tbsp
    * *Bobís high fiber pancake mix, 0.5 cup
    * *Bob's Red Mill Extra Thick Rolled Oats Whole Grain, 0.5 cup
    * *Blueberries, 1 cup

Directions

Put oats and milk in blender. Blend until smooth. Let sit 15 minutes to hydrate oats. Mix other dry ingredients together.
Add eggs, oil & cottage cheese to hydrated oat mix. Pulse ingredients to mix.
Pour wet ingredients into dry ingredients. Mix until incorporated, do not over mix. There will be some lumps.
Preheat non-stick pan, medium heat, grease as desired.
Portion pancakes in pan. Immediately place blueberries on top of pancakes, push into batter lightly.
Flip when edges start to cook or bubbles appear.
Cook second side. Serve immediately or keep warm in 200 degree oven.

These freeze well.

Serving Size:†makes 8 pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user ROBYNLDAVIS.

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