Whole-wheat blueberry pancakes
Medically reviewed on February 28, 2018Serves 6
White whole-wheat flour is smoother in texture than is regular whole-wheat flour yet still yields the benefits of a whole grain.
- 1 1/3 cup white whole-wheat flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 1/3 cup skim milk
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 cup fresh or frozen whole blueberries
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.
Nutritional Analysis (per serving)
|Serving Size||2 pancakes|
|Monounsaturated Fat||2 g|
|Saturated Fat||1 g|
|Total Fat||4 g|