Blueberry-Wheat Buttermilk Pancakes


4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 2.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 384.8 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Blueberry-Wheat Buttermilk Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Whole Wheat Blueberry Buttermilk Pancakes Whole Wheat Blueberry Buttermilk Pancakes
Number of Servings: 4

Ingredients

    1 1/4 cups whole wheat flour
    1/2 tsp baking soda
    1 tsp baking powder
    1 tbs (3 tsp) Splenda or other sweetener
    1/4 cup wheat germ
    1 1/2 cups lowfat buttermilk
    2 egg whites or 1/4 cup egg replacer (or 1 egg)
    1/4 cup water
    1 cup frozen blueberries

Directions

Combine all dry ingredients in a large bowl.

Add in buttermilk and eggs, stirring until mixed, but slightly lumpy.

Add in frozen blueberries.

If the batter is thick (a personal preference) add about 1/4 cup water to thin it.

Heat a lightly oiled nonstick or iron skillet on the stove over medium heat. Scoop batter into pan and cook, flipping when the first side is golden brown. (About 2-5 minutes).

Makes 16 small (1/8 cup batter), or 8 large (1/4 cup) pancakes.

Number of Servings: 4

Recipe submitted by SparkPeople user JPETRUCCELLI.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.