Blueberry-Wheat Buttermilk Pancakes
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
Introduction
Whole Wheat Blueberry Buttermilk Pancakes Whole Wheat Blueberry Buttermilk PancakesNumber of Servings: 4
Ingredients
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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.
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.
Member Ratings For This Recipe
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PATRICIAANN46
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ARCHERHUNTER