Whole-wheat blueberry pancakes
Wholesome whole grains and blueberries make these pancakes rich in protein, fiber and B vitamins.
Nutrition Facts
Serving Size: 2 pancakes
Calories: 163
Serving size
2 pancakes
Calories
163
Monounsaturated fat
2 g
Saturated fat
0.5 g
Total fat
4 g
Sodium
203 mg
Cholesterol
32 mg
Dietary fiber
4 g
Protein
7 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 1 1/3 cup white whole-wheat flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 1/3 cups skim milk
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 cup fresh or frozen blueberries
Directions
In a large bowl, mix flour, baking powder, sugar and cinnamon together.
In another bowl, beat milk, egg and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened. Add blueberries and stir gently.
Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.
