Whole Wheat Blueberry Pancakes Recipe

Looking for an easy Whole Wheat Blueberry Pancakes recipe? Learn how to make Whole Wheat Blueberry Pancakes using healthy ingredients.


Submitted by charlottebap

Makes 2 servings



Whole Wheat Blueberry Pancakes made with Hodgson Mill Pancake mix.

Recipe Ingredients for Whole Wheat Blueberry Pancakes

3/4 cup (Hodgson Mill) Whole Wheat Buttermilk Pancake Mix
1 large egg white
1/2 cup fat free milk
1/2 cup blueberries
2 tbsp (Smart Balance) Smart Balance 37% Light Buttery Spread
1 tbsp (Aunt Jemima) syrup, butter lite

Recipe Directions for Whole Wheat Blueberry Pancakes

  1. Heat skillet over stove on medium heat.

  2. Mix together pancake mix, egg white, milk and oil until well incorporated.

  3. Add blueberries to mixture and fold them in evenly.

  4. Spray skillet with cooking spray and pour small ladel of mixture over already hot skillet. Cook pancakes about two to three minutes each side.

  5. Spread butter and syrup to desired taste and eat.

Categories

Breakfast, Vegetarian

Nutrition Facts
Serving Size 183.0g
Amount Per Serving
Calories
256
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
506mg
21%
Potassium
171mg
5%
Total Carbohydrates
46.6g
16%
Dietary Fiber
5.4g
22%
Sugars
15.0g
Protein
8.6g
Vitamin A 13% Vitamin C 6%
Calcium 26% 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
B
  Good points
  • Very low in cholesterol
  •   Bad points
  • High in sugar
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