Whole-wheat blueberry pancakes
Nutrition Facts
Serving Size 2 pancakes
Calories 163
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 4 g | |
| Sodium | 203 mg | |
| Cholesterol | 32 mg | |
| Dietary fiber | 4 g | |
| Protein | 7 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Wholesome whole grains and blueberries make these pancakes rich in protein, fiber and B vitamins.
Ingredients
(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
Directions
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.