Blueberry Pancakes
Instead of serving this with maple syrup, try topping it with some unsweetened applesauce. Garnish with some additional blueberries.
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups low-fat (1%) milk
  • 2 tablespoons plus 1 teaspoon extra-light olive oil
  • 1 whole egg
  • 1 egg white
  • 1-1/4 cups blueberries

1. In a large bowl, combine whole wheat flour, all-purpose flour, oats, sugar, baking powder, salt, and baking soda.

2. In a medium bowl, whisk together milk, 2 tablespoons of the oil, the whole egg and egg white.

3. Make a well in dry ingredients. Add liquid ingredients and stir until just combined.

4. In a large nonstick skillet, heat remaining 1 teaspoon oil over medium heat. For each pancake, use about 1/4 cup of batter. Top each with a spoonful of blueberries. Cook over medium heat until bubbles disappear, 1-1/2 to 2 minutes. Turn over and cook until golden, about 1 minute. Repeat to make a total of about 12 pancakes. Serve warm.

Nutritional Information
Per serving: 242 calories, 7.5g total fat, 1.5g saturated fat, 4.5g monounsaturated fat, 0.9g polyunsaturated fat, 3.4g dietary fiber, 8g protein, 37g carbohydrate, 38mg cholesterol, 612mg sodium.
Good source of: selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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