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Whole Wheat Blueberry Pancakes

Healthycooking's picture
  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.

Recipe Summary

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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

Whole Wheat Blueberry Pancakes Recipe