Whole Wheat Blueberry Pancakes [Bulkbites.com]
- Servings: 6
- Time: 15 minutes
Given that these pancakes are made of whole wheat it is extremely healthy and can be had in large quantities. I have used blueberries for this recipe as they provide a tinge of sweetness to the dish. It is these berries that lift the taste of this dish.
You can have these pancakes with butter and are best tasted when they are hot! All in my family love to binge on these pancakes as they are simple and delicious.
Also as these pancakes are rich in carbs and protein, they are quite a healthy option for your breakfast menu. I recommend everyone to try this dish at least once!
Nutrition
- calories: 148
- protein: 5
- carbs: 29
- fat: 2
- saturated fat: 0.9
- polyunsaturated fat: 0.52
- monounsaturated fat: 0.61
- cholesterol: 34
- sodium: 226
- potassium: 242
- dietary fiber: 3.64
- sugars: 3.46
- vitamin a: 25
- vitamin c: 0
- calcium: 92
- iron: 1
- magnesium: 0
- complex carbs: 21.9
- other fats: -0.03
Ingredients
- 150 gram Wheat flour, whole-grain, soft wheat
- 0.48 cup, unthawed Blueberries, frozen, unsweetened
- 12 gram Artificial Sweeteners
- 0.48 tsp Salt, table
- 1.98 tsp Leavening agents, baking powder, low-sodium
- 1.02 cup Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
- 1.02 large Egg, whole, raw, fresh
Instructions
- Add baking powder and flour in a bowl and set it aside. Then add the egg, artificial sweetener, salt and milk and beat together.
- Add flour and stir until it just moistens. Then add blueberries and stir again
- Place a skillet over the medium heat and preheat it a bit. Spray the skillet with little cooking oil. Take ΒΌ cup of the batter and pour it over the skillet to make a pancake. Allow it to cook until bubbles are formed. After a few minutes, flip the pancake and cook the other side until it becomes golden brown.
- Remove from skillet and serve hot