Breakfast

Wholewheat Buttermilk Blueberry Pancakes is for Breakfast.

Wholewheat Buttermilk Blueberry Pancakes takes 10 minutes to prepare.

Wholewheat Buttermilk Blueberry Pancakes takes 5 minutes to cook.

Wholewheat Buttermilk Blueberry Pancakes makes 7 servings.

The ingredients for Wholewheat Buttermilk Blueberry Pancakes are:

1/2 cup whole Wheat Flour plus 2 tablespoons
1 teaspoon splenda
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup lowfat buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup blueberries

Here is how you make Wholewheat Buttermilk Blueberry Pancakes:

In a medium, stir flour, sugar, baking soda and salt; set aside.In a second bowl, beat buttermilk and eggs and vanilla extract. Slowly add to the dry ingredients; gently incorporate blueberries; stir until blended (batter will be lumpy).Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons of batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until browned. For thicker, fluffier pancakes, reduce buttermilk to 2/3 cup.Number of Servings: 7Recipe submitted by SparkPeople user SKINNYSOMEDAY1.

The nutritional information for Wholewheat Buttermilk Blueberry Pancakes is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 73.4

• Total Fat: 1.5 g
• Cholesterol: 31.7 mg
• Sodium: 176.7 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 1.6 g
• Protein: 3.3 g