Blueberry Pancakes, low sodiium

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 3.9 g
  • Cholesterol: 24.8 mg
  • Sodium: 56.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Blueberry Pancakes, low sodiium calories by ingredient
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Introduction

Low sodium pancakes with flavor Low sodium pancakes with flavor
Number of Servings: 15

Ingredients

    1 cup Almond Milk, Original
    .5 stick Margarine, melted
    2 large egg
    2 cup all purpose flour
    4 tsps low-sodium baking powder
    3 TBS Splenda
    1.5 cup, unthawed frozen Blueberries

Tips

I use wild blueberries-their smaller size makes cooking much easier. These freeze well. I stack them with wax paper between each one and tuck them into a freezer bag.


Directions

Mix melted butter with the eggs and add the milk. Sift the flour, powder and splenda. Add to the milk mixture and stir until just moistened. If the mixture is thicker than heavy cream, add a touch of water or milk to thin. Stir in the frozen berries. Cook on a griddle or a fry pan coated with cooking spray.

Serving Size: makes 15 pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user LSANDY7.

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