Whole Wheat Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 95.6
- Total Fat: 2.2 g
- Cholesterol: 19.3 mg
- Sodium: 21.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
View full nutritional breakdown of Whole Wheat Blueberry Pancakes calories by ingredient
Introduction
https://www.mayoclinic.org/healthy-lifestyle/recipes/whole-wheat-blueberry-panca
kes/rcp-20122256
Subbing sodium-free baking powder makes these even lower in sodium with an added boost of potassium. https://www.mayoclinic.org/healthy-lifesty
le/recipes/whole-wheat-blueberry-panca
kes/rcp-20122256
Subbing sodium-free baking powder makes these even lower in sodium with an added boost of potassium.
Number of Servings: 20
Ingredients
-
2 large Egg, fresh, whole, raw
2.67 cup Milk, nonfat
1 tsp Cinnamon, ground
6 tsp Granulated Sugar
2 tbsp Crisco Pure Vegetable Oil
2.67 cup King Arthur 100% Unbleached White Whole Wheat Flour
1.67 cup Blueberries, fresh
4 tsp Hain Baking Powder - Sodium Free, Gluten Free (by BFRG1513)
Directions
In a large bowl, mix flour, baking powder, sugar, and cinnamon together.
In another bowl, beat milk, egg, and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened.
Add blueberries and stir gently.
Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.
Serving Size: Makes ~20 pancakes
In another bowl, beat milk, egg, and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened.
Add blueberries and stir gently.
Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.
Serving Size: Makes ~20 pancakes