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Whole Wheat Blueberry Pancakes

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Ingredients
  Whole wheat flour 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Tablespoon
  Sugar/1 tablespoon sugar plus 1 1/2 packets sweet 'n low 2 Tablespoon
  Egg beaters 8 Ounce (1 Carton / 1Cup)
  Skim milk 1 3⁄4 Cup (28 tbs)
  Frozen blueberries 1 Cup (16 tbs), thawed
  Liquid butter buds 2 Tablespoon
Directions

Blend flours, baking powder, and sugar; stir in Egg Beaters, milk, blueberries, and liquid Butter Buds until just blended.
On a preheated griddle sprayed with a non-fat cooking spray, pour a scant 1/4 cup batter for each pancake.
Cook over medium heat until surface is bubbly and bottom is lightly browned.
Turn and cook until done.
Remove and keep warm.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Fried
Dish: 
Pancake
Interest: 
Healthy

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4.166665
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1629 Calories from Fat 56

% Daily Value*

Total Fat 7 g10.2%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 3299.8 mg137.5%

Total Carbohydrates 326 g108.7%

Dietary Fiber 32.1 g128.2%

Sugars 68.9 g

Protein 78 g156.4%

Vitamin A 99% Vitamin C 15%

Calcium 291.3% Iron 126%

*Based on a 2000 Calorie diet

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Whole Wheat Blueberry Pancakes Recipe