Ingredients
- ¾ cup Flour All-purpose
- ¾ cup Flour Whole wheat
- 3 Tablespoons Sugar
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cups Milk Or buttermilk; low-fat
- 1 Tablespoon Oil Vegetable
- 1 Egg Large
- 1 Egg White Large
- 1 cup Blueberries Fresh or frozen
Equipment
- Stovetop
- Medium Bowl
- Large Bowl
- Frying Pan
Instructions
- In a medium bowl, mix the flours, sugar, baking powder, baking soda, salt.
- In a large bowl, whisk together the milk, oil, egg, egg white.
- Add the dry mix to the wet mix, stirring until just moist.
- Gently mix in the blueberries.
- Coat a frying pan with cooking spray or butter.
- Heat over medium heat.
- For each pancake, spoon about ¼ cup of the mix onto the heated pan.
- Turn the pancakes over when the tops are covered with bubbles and the edges looked cooked.
- Serve with your favorite toppings.
Nutrition
Nutrition Facts
Blueberry Pancakes
Amount per Serving
Calories
222
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
437
mg
19
%
Potassium
152
mg
4
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
7
g
14
%
Vitamin A
152
IU
3
%
Vitamin C
2
mg
2
%
Calcium
138
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Almond Milk, AP Flour, Blueberries, Blueberry, Dry Milk, Eggs, Flour, Frozen Berries, Frozen Blueberries, Milk, Pancakes, Sugar, Wheat Flour, Whole Wheat, Whole Wheat Flour