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The blueberries in these whole wheat pancakes are so sweet and moist that they don’t even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Ingredients
- 1 ¼ cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary
- ½ teaspoon salt
- 1 tablespoon artificial sweetener
- ½ cup blueberries
Directions
Step 1
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Step 2
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Note
You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 5% |
| Cholesterol41mg | 14% |
| Sodium464mg | 20% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber4g | 14% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C2mg | 8% |
| Calcium182mg | 14% |
| Iron2mg | 9% |
| Potassium220mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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