Whole-wheat blueberry pancakes
Updated: 2022-08-02
Wholesome whole grains and blueberries make these pancakes rich in protein, fiber and B vitamins.
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
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.
Nutritional analysis per serving
Calories: 163
Total carbohydrate: 29 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 7 g
Saturated fat:
Serving size: 2 pancakes
Sodium:
Total fat: 4 g