Amazing Light Whole Wheat Blueberry Pancakes Food
WHOLE WHEAT BLUEBERRY PANCAKES
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.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
BLUEBERRY WHOLE WHEAT PANCAKES
Stop for breakfast. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use sugar free pancake syrup for the maple syrup.
Provided by internetnut
Categories Breakfast
Time 18m
Yield 30 pancakes, 30 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl beat eggs well. Add milk and syrup. Add dry ingredients and combine well. Stir in melted butter.
- Pour onto hot, lightly greased griddle to form 3-inch cakes.
- Sprinkle blueberries on top of each pancake.
- When pancakes stop bubbling and are nicely browned on the bottom, turn.
Nutrition Facts : Calories 60.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 19.1, Sodium 134.3, Carbohydrate 8.9, Fiber 1.2, Sugar 1.8, Protein 2.1
AMAZING LIGHT WHOLE WHEAT BLUEBERRY PANCAKES
This is a great LIGHT pancake recipe. I recently adjusted the flour in this recipe at the reviewers suggestion. It is really important to use whole wheat pastry flour in these, I cannot stress that enough, it makes them so tender and fluffy. I like Bob's Red Mill, I adapted this recipe from one on the bobs red mill bag. If you want to make this lighter you can leave out the oil and use 1/4 cup egg whites instead of whole egg. This recipe is also high in fiber and you can use nonfat greek yogurt in place of regular yogurt to bring up the protein content as well. Sometimes I also add a few spoons of milled flax to add omega 3's. Another option I enjoy is to make these a little sweet by adding in a couple packets of splenda or stevia and a teaspoon of vanilla. Enjoy this healthy and very delicious recipe. It is also great with a little warm maple syrup.
Provided by TaterBug
Categories Breakfast
Time 15m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients into a large mixing bowl.
- In a separate bowl, whisk the egg, milk, oil and yogurt together well, then add to dry ingredients.
- Stir until just combined then fold in blueberries.
- Fry pancakes on a hot oiled pan or griddle on medium high heat, wait until top is filled with bubbles to turn, turning once. Makes 6 pancakes.
Nutrition Facts : Calories 158.4, Fat 3.8, SaturatedFat 0.7, Cholesterol 36.5, Sodium 345.6, Carbohydrate 25.3, Fiber 3.5, Sugar 2.9, Protein 7.6
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