Wholewheat Buttermilk Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 73.4
- Total Fat: 1.5 g
- Cholesterol: 31.7 mg
- Sodium: 176.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.6 g
- Protein: 3.3 g
View full nutritional breakdown of Wholewheat Buttermilk Blueberry Pancakes calories by ingredient
Number of Servings: 7
Ingredients
-
1/2 cup whole Wheat Flour plus 2 tablespoons
1 teaspoon splenda
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup lowfat buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
Directions
In a medium, stir flour, sugar, baking soda and salt; set aside.
In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.
Number of Servings: 7
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.
Number of Servings: 7
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.