Whole Wheat Blueberry Pancakes
|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|
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.
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