Wheat & Bran Pancakes with blueberries

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 5.5 g
  • Cholesterol: 107.6 mg
  • Sodium: 446.4 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Wheat & Bran Pancakes with blueberries calories by ingredient
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Highly nutritious pancakes with very little flour! Highly nutritious pancakes with very little flour!
Number of Servings: 4


    3/4 cup whole wheat pastry flour
    1/4 cup wheat bran or oat bran
    1/4 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    2 eggs, separated
    1 cup plain nonfat yogurt
    2 teaspoons olive oil
    2 teaspoons molasses
    1/4 cup water
    1 cup fresh blueberries


*In a large mixing bowl, mix together the flour, bran, salt, baking soda, and baking powder.
*Measure 1 cup of yogurt in a glass 2-cup measure and add the 2 egg yokes (putting the whites in a bowl to whip), and add the oil and molasses to the yogurt-egg yoke mixture. Mix well.
*Stir the yogurt -egg yoke mixture into the dry ingredients. Add up to 1/4 cup water to get the right consistency for folding in the whipped egg whites and blueberries.
* Whip the egg whites to soft peaks and fold into the pancake batter. Finally fold in the blueberries.
* Fry on a non-stick surface sprayed with non-stick spray (I use a large electric fry pan).
* I get eight 4-5" pancakes from this recipe. That is four servings of 2 pancakes each. I like these pancakes with unsweetened applesauce -- the rest of the family likes them with butter and maple syrup.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

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