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Fresh Blueberry Pancakes


Course : Pancakes
Serves: 8
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Ingredients:


1 cup flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 large egg substitute equivalent

1 cup low-fat buttermilk

1 tablespoons canola oil

1/2 cup fresh blueberries -- washed and drained
 

Preparation / Directions:


Combine dry ingredients in a medium-sized bowl and set aside. In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries. Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown. 8 servings/Serving size: 2 4- to 5-inch pancakes

 

Nutritional Information:

77 Calories (kcal); 2g Total Fat; (21% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 171mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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