Rating: 4.5 stars 4.4
772 Ratings
  • 5 star values: 498
  • 4 star values: 186
  • 3 star values: 46
  • 2 star values: 22
  • 1 star values: 20

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.

Recipe Summary

prep:
5 mins
cook:
8 mins
total:
13 mins
Servings:
5
Yield:
10 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

160 calories; protein 9.8g; carbohydrates 26.7g; fat 2.6g; cholesterol 41.1mg; sodium 464.1mg. Full Nutrition
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