Breakfast

Whole Wheat Blueberry Panckakes is for Breakfast.

Whole Wheat Blueberry Panckakes takes 5 minutes to prepare.

Whole Wheat Blueberry Panckakes takes 10 minutes to cook.

Whole Wheat Blueberry Panckakes makes 4 servings.

The ingredients for Whole Wheat Blueberry Panckakes are:

Whole Wheat Flour
Baking Powder
Salt
Truvia artificial sweetner
Skim Milk
Egg
Blueberries

Here is how you make Whole Wheat Blueberry Panckakes:

Heat griddle over medium heat. Place flour, baking powder, salt, 1 teaspoon of Truvia and 1/2 cup of blueberries in a mixing bowl and stir to combine. Beat egg and milk in a seperate bowl until combined. Add dry mixture and stir just until dry ingredients are moist. Batter may be slightly lumpy. Spray griddle with no-stick cooking spray. Drop pancakes by a coffee scoop (2 tablespoons) onto hot griddle. Cook until tops start to bubble a little, turn and cook until done. Place 2 cups blueberries in a microwaveable bowl, cover with paper towel and microwave on high for 2 minutes or until blueberries have burst. Stir and slightly mash the berries. Add 4 teaspoons of Truvia and stir until dissolved. Serve pancakes with blueberry syrup.Serving Size: Makes 16 - 2" pancakesNumber of Servings: 4Recipe submitted by SparkPeople user MMAC4789.

The nutritional information for Whole Wheat Blueberry Panckakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 217.8

• Total Fat: 2.0 g
• Cholesterol: 47.5 mg
• Sodium: 589.3 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 7.0 g
• Protein: 9.3 g

The dietary needs meet for Whole Wheat Blueberry Panckakes is Sugar Free