Blueberry Pancakes


3 of 5 (3)
editors choice
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 94.8
  • Total Fat: 2.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 173.3 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Blueberry Pancakes calories by ingredient



Number of Servings: 14

Ingredients

    1 egg
    2 1/4 cups milk, 1%
    2 tbsp margarine, melted
    2 cups whole wheat flour
    4 tsp baking powder
    1 cup blueberries, fresh or frozen

Directions

In large bowl, whisk together egg, milk and margarine. Add in flour and baking powder. Mix, and add in blueberries.
Use a soup ladle to pour batter onto frying pan to cook. Flip pancakes when bottom is light brown, or holes on top stay open.


Number of Servings: 14

Recipe submitted by SparkPeople user COUGHLINM.

TAGS:  | Breakfast |  Breakfast |

Member Ratings For This Recipe


  •  no profile photo

    Good
    I used a ladle like recipe said, but could only get 10 pancakes instead of 14. They are a bit thick. I will thin them out next time with more liquid. A little bland in taste. Had to add some sugar free syrup for the kids. Overall - Pretty Good and will probably make again with few changes. - 4/16/07


  • no profile photo

    Good
    I had to add a little water and a tad bit more milk in order to thin them out. Otherwise, they were good, but they are lacking in sweetness. You might want to save some calories for syrup, honey, etc. - 3/16/07


  • no profile photo

    Good
    I used applesauce instead of the butter. They are very dense and would be great with maybe a fruit sauce on top. I had them with a little bit of honey and they weren't that bad. Definitly need something maybe light syrup next time or pureed fruit. - 3/7/07