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Blueberry Pancakes

blueberry pancakes
Ingredients:
  • (1/2 cup) reduced-fat buttermilk
  • (1/2 cup) whole grain oat flour
  • (1 large) egg white
  • (1/2 tsp.) baking soda
  • (1/4 tsp.) vanilla extract
  • (1/4 tsp.) salt
  • (1/2 cup) fresh or frozen sugar-free blueberries
  • low-calorie pancake syrup (optional)
  • 100% fruit orange marmalade spread (optional)
Servings
4
Breakfast

Blueberry Pancakes

A tasty blueberry pancake that is very filling but still healthy.

Preparation Time
About 15 minutes
Cook Time
About 5 minutes

    Instructions

  1. 1Combine the buttermilk, flour, egg white, baking soda, vanilla and salt in a large bowl.
  2. 2Stir until combined, batter will be slightly lumpy. Stir in the blueberries and let stand for ten minutes.
  3. 3Meanwhile, spray a large skillet with low-fat cooking spray and heat over medium heat until warm.
  4. 4Pour about 1/4 cup of the batter onto the skillet at a time, forming small circles.
  5. 5Cook about 2 minutes, until the pancakes start to lightly bubble.
  6. 6Flip and cook about another minute.
  7. 7Serve with low-calorie syrup or marmalade spread for a delicious twist. Enjoy!

Nutritional Information

Serving Size: 2 Pancakes

Amount Per Serving:
  • Calories 140
  • Total Fat 3 g
  • Total Carbohydrate 20 g
  • Protein 8 g
  • Cholesterol 5 mg
  • Sodium 687 mg
  • Fiber 3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Pancakes and Waffles

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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