Healthy Blueberry Pancakes

Blueberry Pancakes
 
Preparation
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.


2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.


Ingredients ·      2.25 ounces all-purpose flour (about 1/2 cup) 

·      2.38 ounces whole-wheat flour (about 1/2 cup)

·      1 tablespoon sugar 

·      1 teaspoon baking powder

·      1/2 teaspoon baking soda

·      1/8 teaspoon salt 

·      1/8 teaspoon ground nutmeg

·      3/4 cup vanilla fat-free yogurt

·      2 tablespoons butter, melted 

·      2 teaspoons fresh lemon juice 

·      1/2 teaspoon vanilla extract 

·      2 large eggs, lightly beaten 

·      1 cup fresh blueberries 

 

Nutritional Information Calories 272

Fat 8.8 g

Satfat 4.5 g

Monofat 2.5 g

Polyfat 0.8 g

Protein 9.5 g

Carbohydrate 40.1 g

Fiber 3.2 g

Cholesterol 122 mg

Iron 2 mg

Sodium 403 mg

Calcium 192 mg

 

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