Healthy Blueberry Pancake Recipe
Whole wheat blueberry pancakes are light, fluffy and made in just one bowl. Packed with fresh or frozen blueberries, it's a healthy, delicious, fun breakfast you can feel good about.
Servings: 6 servings
Cost: $3.00
Equipment
- Mixing Bowl
- Whisk
- Wooden Spoon
- Griddle or Skillet
Ingredients
- 2 Eggs
- 2 Tbsp Maple Syrup
- 1/4 cup Neutral Cooking Oil, like avocado, grapeseed, or vegetable
- 2 cups Lowfat Buttermilk (475 mL) (see note)
- 2 cups Whole Wheat Flour (or use white whole wheat flour)
- 2 Tbsp Baking Powder
- 1/2 tsp Salt
- 2 cups Blueberries (fresh or frozen)
Instructions
- Beat eggs and maple syrup in a mixing bowl with a wire whisk. Beat in the oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
- Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Scatter blueberries over the top. Flip and cook until both sides are golden brown.
- Serve immediately, with butter and syrup.
Notes
Don't have buttermilk? Replace the 2 cups buttermilk with 1.5 cups skim milk + 1 Tablespoon white vinegar + 1/2 cup plain yogurt. (The yogurt and the vinegar give the milk substance and mimic the sour flavor of the buttermilk - it works great!)
Nutrition
Serving: 4g | Calories: 356kcal | Carbohydrates: 51g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 306mg | Potassium: 728mg | Fiber: 6g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 298mg | Iron: 2mg