Description
A stack of fluffy and tender pancakes stuffed with blueberries—all for you!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- 1-½ teaspoon Evaporated Cane Juice, Or Other Unrefined Granulated Sugar
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 Egg White
- ½ cups Low Fat Buttermilk, Well-shaken
- 1 cup Fresh Blueberries
Preparation
In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened. Gently fold blueberries into the batter. Set aside to rest.
Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.
Serve with maple syrup.
Nutritional information per serving (without maple syrup):
390.9 calories, 2.1 grams fat, 0.7 grams saturated fat, 79 grams carbohydrates, 11.9 grams fiber, 26.9 grams sugars, 15.1 grams protein
