Fresh Blueberry Pancakes Recipe - Cooking Index
Fresh Blueberry Pancakes Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Flour |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1 | Egg substitute equivalent | |
| 1 cup | 237ml | Low-fat buttermilk |
| 1 tablespoon | 15ml | Canola oil |
| 1/2 cup | 118ml | Fresh blueberries - washed, drained |
Combine dry ingredients in a medium-sized bowl and set aside.
In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.
Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
This recipe yields 8 servings. Serving size: Two 4- to 5-inch pancakes
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Calories 94; Calories from Fat 20; Total Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 153mg; Carbohydrate 15g; Dietary Fiber 1g; Sugars 3g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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