Multigrain Blueberry 'Sour Cream' Pancakes Recipe

Looking for an easy Multigrain Blueberry 'Sour Cream' Pancakes recipe? Learn how to make Multigrain Blueberry 'Sour Cream' Pancakes using healthy ingredients.


Submitted by tmadonnad

Makes 4 servings



Whole wheat, oats, flax seed meal. Yield: 8-9 Pancakes

Recipe Ingredients for Multigrain Blueberry 'Sour Cream' Pancakes

3/4 c. whole wheat flour
2 T. flax seed meal
1/4 c. oatmeal, ground
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 T. brown sugar
3/4 c. nonfat milk
1/4 c. fat free yogurt
1 egg
2 T. canola oil
1/2 c. blueberries

Recipe Directions for Multigrain Blueberry 'Sour Cream' Pancakes

  1. In a large bowl, whisk together all dry ingredients.

  2. In a separate bowl whisk together, milk, sour cream and eggs.

  3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined.

  4. Stir in canola oil and blueberries.

  5. Drop pancake batter by 1/4 cupfuls onto a hot, greased griddle. (350)

  6. Pancakes are ready to flip when the edges start to dry out and darken. (For me, approx 4 minutes on first side, 2 min on second side.

Categories

Breakfast, Brunch

Nutrition Facts
Serving Size 136.1g
Amount Per Serving
Calories
254
Calories from Fat
93
% Daily Value*
Total Fat
10.3g
16%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
357mg
15%
Potassium
344mg
10%
Total Carbohydrates
33.5g
11%
Dietary Fiber
2.6g
10%
Sugars
9.9g
Protein
7.7g
Vitamin A 3% Vitamin C 3%
Calcium 17% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in selenium
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