Blueberry Pancakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 3.9 g
  • Cholesterol: 19.4 mg
  • Sodium: 312.5 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Blueberry Pancakes calories by ingredient
Submitted by:

Number of Servings: 9


    1 egg
    1 cup whole wheat all-purpose flour
    1 cup nonfat skim milk
    1 tablespoon light brown sugar
    1 teaspoon cinnamon
    3 teaspoons baking powder
    1/2 teaspoon sea salt
    2 tablespoons melted coconut oil
    1 cup fresh or frozen blueberries


Beat egg in a medium bowl until fluffy. Add milk and oil and mix well. Add flour, sugar, and seasonings. Mix just until smooth. Fold in blueberries.

Spray griddle or skillet with nonfat spray and heat over medium. For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook until pancakes are puffed and dry around the edges. Turn and cook until golden brown on other side.

Serving Size: Makes 9 4-inch pancakes

Number of Servings: 9

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Vegetarian Meals |

Rate This Recipe