Brunch

Blueberry Whole Wheat Pancakes is for Breakfast, Dessert.

Blueberry Whole Wheat Pancakes takes 15 minutes to prepare.

Blueberry Whole Wheat Pancakes takes 15 minutes to cook.

Blueberry Whole Wheat Pancakes makes 10 servings.

The ingredients for Blueberry Whole Wheat Pancakes are:

2 eggs, separated
1 ? cups of flour (I used an equal combination of; ground flaxseed, ground LSA and an organic whole wheat flour)
2 ? tsp baking powder
2 level tbsp soft brown sugar
A pinch of salt
1 cup soy milk (not sweetened)
250g blueberries.
Soy or any other quality oil to grease frying pan.
Honey for drizzling

Here is how you make Blueberry Whole Wheat Pancakes:

Method1. In a small bowl beat egg whites until stiff; and place to one side.2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.Once all your pancakes are cooked, stack up high and drizzle with honey.Serving Size: 10 pancakesNumber of Servings: 10Recipe submitted by SparkPeople user EMFOLEY13.

The nutritional information for Blueberry Whole Wheat Pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.6

• Total Fat: 1.4 g
• Cholesterol: 27.4 mg
• Sodium: 26.6 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 2.7 g
• Protein: 3.5 g

The dietary needs meet for Blueberry Whole Wheat Pancakes is Vegetarian