Side Items

Fresh Blueberry Buttermilk Pancakes is for Breakfast.

Fresh Blueberry Buttermilk Pancakes takes 10 minutes to prepare.

Fresh Blueberry Buttermilk Pancakes takes 10 minutes to cook.

Fresh Blueberry Buttermilk Pancakes makes 6 servings.

The ingredients for Fresh Blueberry Buttermilk Pancakes are:

1 1/4 cups whole wheat flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low fat buttermilk
1/4 cup egg substitute (like Eggbeaters)
2 cups fresh blueberries

Here is how you make Fresh Blueberry Buttermilk Pancakes:

Heat a griddle or skillet lightly sprayed with non-stick spray over medium high heat.In medium bowl, mix together flour, baking powder, baking soda, sugar, and salt. Add buttermilk and egg substitute and stir with a spoon. Batter will be slightly lumpy. Fold in the fresh blueberries.Spoon a scant 1/4 cup batter onto griddle for each pancake. Cook until edges look dry and bubbles appear on the surface of the pancake. Flip and cook until the other side is lightly browned.6 servings of 2 pancakes each.Number of Servings: 6Recipe submitted by SparkPeople user EILEENNP.

The nutritional information for Fresh Blueberry Buttermilk Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 144.2

• Total Fat: 1.2 g
• Cholesterol: 2.6 mg
• Sodium: 369.4 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 4.3 g
• Protein: 6.7 g

The dietary needs meet for Fresh Blueberry Buttermilk Pancakes is Low Fat