Whole Wheat Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 127.2
- Total Fat: 4.4 g
- Cholesterol: 36.1 mg
- Sodium: 270.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g
View full nutritional breakdown of Whole Wheat Blueberry Pancakes calories by ingredient
Introduction
Whole Wheat Pancakes with Blueberries Whole Wheat Pancakes with BlueberriesNumber of Servings: 28
Ingredients
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Dry Ingredients:
4 cups Whole Wheat Flour
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Salt
Wet Ingredients:
6 tbsp Granulated Sugar
4 large Eggs
8 tbsp (one stick) Unsalted Butter, Melted and cooled slightly
4 cups Buttermilk
Substitute for Buttermilk:
4 tbsp Rice Vinegar
3.75 cup Nonfat Milk
Mix-In:
454 grams Blueberries, frozen (unsweetened)
Tips
The recipe as calculated uses the Buttermilk substitute.
Directions
Mix wet and dry ingredients according to the Muffin Method. If no buttermilk, use the substitute indicated in the recipe, mixing 3 to 4 minutes ahead of time and allowing to sit. After mixing, fold in the blueberries with a spatula. Allow the batter to sit for 5 minutes. Heat a nonstick griddle until water drops dance on the top (stove set to medium-ish).
Use a 1/4 cup measuring cup to pour each pancake on the griddle. Cook on one side until brown, about 4 minutes (or when bubbles on the surface break and stay open). Flip, cook the other side about 3 minutes.
Serving Size: Makes 28 servings of a single 4 inch pancake
Number of Servings: 28
Recipe submitted by SparkPeople user TWINMOMMYAI.
Use a 1/4 cup measuring cup to pour each pancake on the griddle. Cook on one side until brown, about 4 minutes (or when bubbles on the surface break and stay open). Flip, cook the other side about 3 minutes.
Serving Size: Makes 28 servings of a single 4 inch pancake
Number of Servings: 28
Recipe submitted by SparkPeople user TWINMOMMYAI.
