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.
| Prep Time: | 5m |
| Cook Time: | 8m |
| Ready in: | 13m |
| Yield: | 10 pancakes |
| Ingredients | |
| 1 1/4 cups whole wheat flour 2 teaspoons baking powder 1 egg 1 cup milk, plus more if necessary 1/2 teaspoon salt 1 tablespoon artificial sweetener 1/2 cup blueberries | |
- 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 Information Servings Per Recipe: 5 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 161 cal | Total Fat: | 2.6 g | Cholesterol: | 46 mg | |||
| Sodium: | 468 mg | Carbohydrates: | 26.8 g | Fiber: | 4.1 g | |||
| Protein: | 9.7 g | |||||||
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