Whole Wheat Blueberry Pancakes (4x4")

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 380.8
  • Total Fat: 12.5 g
  • Cholesterol: 120.9 mg
  • Sodium: 255.2 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.3 g

View full nutritional breakdown of Whole Wheat Blueberry Pancakes (4x4") calories by ingredient


Introduction

These pancakes are delicious and this recipe includes butter and sugar-free syrup with the nutritional info. These are very filling, low in fat and sodium, and have great fiber content! Vegetarian except for dairy ingredients. These pancakes are delicious and this recipe includes butter and sugar-free syrup with the nutritional info. These are very filling, low in fat and sodium, and have great fiber content! Vegetarian except for dairy ingredients.
Number of Servings: 2

Ingredients

    Dry Ingredients:
    * *Whole Wheat Flour, 1 cup
    * Baking Powder, .5 tsp
    * Granulated Sugar, .5 tsp
    Wet ingredients:
    * Olive Oil, Extra Virgin, .17 tbs
    * Egg, fresh, 1 large
    * Milk, 1%, .75 cup
    * Blueberries, fresh, 30 berries

    Ready in reserve for garnish:
    * Land o Lakes butter with olive oil, 1.34 tbsp
    * Cary's Maple Syrup (sugar free), 0.25 cup

Directions

1-Pre-heat 13x13 flat skillet (griddle) on stove to med. heat.
2-Mix all dry ingredients in medium mixing bowl.
3-Add wet ingredients and blueberries and mix together with whisk or similar.
4-Pour 1/2 of mixture into 4 equal discs on a 13x13 flat skillet or similar.
5-Wait for edges to bubble and flip, usually about 3 minutes.
6-Cook for 3 minutes on that side, adding the butter during the last of these three minutes to each pancake.
7-Stack on skillet, move to dish, and add syrup to top.
8-Repeat steps 4-7 with second half of mixture for second serving.

* Makes 2 servings of (4) 4-inch dia. pancakes.

Number of Servings: 2

Recipe submitted by SparkPeople user SUNDIAL03.