Saturday, 26 May 2012

Fluffy Blueberry Pancakes

Fluffy, tall, and filled with bursts of fresh blueberries!

These pancakes are irresistible topped with blueberries, syrup, and whipped cream... or just plain.

Overnight company are never disappointed when they wake up to these pancakes :)

Fluffy Blueberry Pancakes

(4 servings)

  • 3/4 cup unsweetened almond milk (may substitute skim milk)
  • 3.5 tablespoons egg substitute (such as egg beaters)
  • 2 tablespoons calorie reduced buttery spread (such as Becel), melted
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons sweetener of choice (I used 2.5g stevia powder)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup blueberries
  • nonstick spray
  • Combine dry ingredients in a medium bowl. Make a well in the center, pour egg substitute, melted "butter", vanilla, and almond milk into it. Whisk together until just combined. Gently fold in blueberries.
  • Heat a medium skillet over medium heat, spray with nonstick spray. Pour about 1/4 cup of the batter into the skillet and cook until little bubbles form on the surface. Flip over the pancake to brown the other side. 
  • Serve with more blueberries, syrup, and whipped cream if desired.

(for 1/4 of the recipe)
  • 135 Calories
  • 24g Carbohydrates
    • 2g Sugar
    • 2g Fiber
  • 2g Fat
  • 5g Protein

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