Whole Wheat Blueberry Pancakes

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 73.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.4 mg
  • Sodium: 319.4 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Whole Wheat Blueberry Pancakes calories by ingredient
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Number of Servings: 9


    1/4 cup of egg whites
    1 cup of whole wheat flour
    3/4 cup skim milk
    1 tablespoon splenda (optional)
    1 tablespoon vegetable oil
    3 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup fresh or frozen blueberries


Place all ingredients except blueberries in a bowl and mix well (do not overmix as this will cause the pancakes to be tough, a few lumps are fine). For thinner pancakes stir in an additional 1/4 cup milk. Gently fold in blueberries. Spray griddle with non-stick cooking spray. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right).

For each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Makes 9 4-inch pancakes.

Number of Servings: 9

Recipe submitted by SparkPeople user WIGS366.

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