Breakfast

Blueberry-Wheat Buttermilk Pancakes is for Breakfast.

Blueberry-Wheat Buttermilk Pancakes takes 15 minutes to prepare.

Blueberry-Wheat Buttermilk Pancakes takes 5 minutes to cook.

Blueberry-Wheat Buttermilk Pancakes makes 4 servings.

The ingredients for Blueberry-Wheat Buttermilk Pancakes are:

1 1/4 cups whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tbs (3 tsp) Splenda or other sweetener
1/4 cup wheat germ
1 1/2 cups lowfat buttermilk
2 egg whites or 1/4 cup egg replacer (or 1 egg)
1/4 cup water
1 cup frozen blueberries

Here is how you make Blueberry-Wheat Buttermilk Pancakes:

Combine all dry ingredients in a large bowl. Add in buttermilk and eggs, stirring until mixed, but slightly lumpy.Add in frozen blueberries.If the batter is thick (a personal preference) add about 1/4 cup water to thin it.Heat a lightly oiled nonstick or iron skillet on the stove over medium heat. Scoop batter into pan and cook, flipping when the first side is golden brown. (About 2-5 minutes). Makes 16 small (1/8 cup batter), or 8 large (1/4 cup) pancakes.Number of Servings: 4Recipe submitted by SparkPeople user JPETRUCCELLI.

The nutritional information for Blueberry-Wheat Buttermilk Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.8

• Total Fat: 2.4 g
• Cholesterol: 3.7 mg
• Sodium: 384.8 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 6.5 g
• Protein: 11.3 g

The dietary needs meet for Blueberry-Wheat Buttermilk Pancakes is Vegetarian