Vegetarian

Low-Fat Blueberry Pancakes is for Breakfast.

Low-Fat Blueberry Pancakes takes 10 minutes to prepare.

Low-Fat Blueberry Pancakes takes 3 minutes to cook.

Low-Fat Blueberry Pancakes makes 4 servings.

The ingredients for Low-Fat Blueberry Pancakes are:

* *Flour, white, 1.5 cup (unbleached)
* Baking Powder, 1 tsp
* Baking Soda, .5 tsp
* Salt, .25 tsp
* Granulated Sugar, .25 cup
* Milk, nonfat, 1 cup
* Yogurt, plain, low fat, .25 cup (8 fl oz)
* Egg white, 2 serving
* *Vanilla Extract, 1 tsp
* *blueberries, blueberry fresh, 1 cup

Here is how you make Low-Fat Blueberry Pancakes:

Pre-heat griddle - water sprinkled on griddle will "dance." If too hot, water will quickly evaporate - If not hot enough, water will just sit there. Measure dry ingredients (except Blueberries) in mixing bowl and combine; Measure wet ingredients in another mixing bowl and whisk until well-combined. Make a well in dry ingredients and pour in the milk, egg white, yogurt mixture, and mix until thoroughly combined. Fold in blueberries.Spray griddle with non-stick spray. Pour scant 1/3 cup for each pancake; turn when bubbles form on top (approximately 3 minutes cooking time). Keep cooked pancakes in warm oven until all are done. Serving size is 3 pancakes.Number of Servings: 4Recipe submitted by SparkPeople user TSISQUAUSDI.

The nutritional information for Low-Fat Blueberry Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 283.2

• Total Fat: 0.8 g
• Cholesterol: 2.1 mg
• Sodium: 495.8 mg
• Total Carbs: 58.0 g
• Dietary Fiber: 2.3 g
• Protein: 10.5 g