Awesome Breakfast: Whole-Wheat-Blueberry Pancakes

February 27, 2009

Blueberry Buttermilk Pancakes from Sunset

Did you know that this week is National Pancake week? As far as I am concerned, any day can be pancake day with these Whole Wheat Blueberry Pancakes. Weighing in it at only 350 calories and 9 grams of fat, these pancakes are guiltless. These are wonderful without the blueberries but are great with them too. I hope you enjoy this recipe as much as I do, and it’s just in time for the weekend.

 

Whole Wheat Blueberry Pancakes

Prep: 15 minutes

Cook: 10 minutes

Yield: 6 servings 

Ingredients

3/4  cup  all-purpose flour

3/4  cup  whole wheat flour

3  tablespoons  sugar

1 1/2  teaspoons  baking powder

1/2  teaspoon  baking soda

1/2  teaspoon  salt

1 1/2  cups low-fat buttermilk

11/4 cups fresh blueberries

1  tablespoon vegetable oil

1  large egg

1  large egg white

Cooking spray

Maple syrup, butter (optional)

Preparation

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Gently stir in blueberries.

2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter, if desired.

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