Blueberry Pancakes Recipe

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Ingredients:

Serving

1 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 1/3 cups low-fat or nonfat buttermilk
1/4 cup egg substitute
1 tbsp vegetable oil
1/2 cup frozen blueberries
cooking spray

Directions:

Combine first 5 ingredients in a large bowl. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries.
For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are bubbly and edges look cooked.
Note: You can cut cholesterol and fat from your diet by using a commercial egg substitute instead of whole eggs. Egg whites are the main ingredient in most egg substitutes. Sodium, preservatives, and sometimes oil are added so that the product will taste and perform like whole eggs. When modifying your own recipes, use 1/4 cup egg substitute for each whole egg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.33 Kcal (403 kJ)
Calories from fat	21.79 Kcal
		% Daily Value*
Total Fat	2.42g	4%
Cholesterol	30.37mg	10%
Sodium	143.68mg	6%
Potassium	186.64mg	4%
Total Carbs	13.53g	5%
Sugars	5.01g	20%
Dietary Fiber	0.52g	2%
Protein	4.89g	10%
Vitamin C	0.7mg	1%
Iron	0.3mg	2%
Calcium	93.2mg	9%

Amount Per 100 g
Calories	175.34 Kcal (734 kJ)
Calories from fat	39.67 Kcal
		% Daily Value*
Total Fat	4.41g	4%
Cholesterol	55.28mg	10%
Sodium	261.53mg	6%
Potassium	339.72mg	4%
Total Carbs	24.62g	5%
Sugars	9.12g	20%
Dietary Fiber	0.95g	2%
Protein	8.9g	10%
Vitamin C	1.3mg	1%
Iron	0.6mg	2%
Calcium	169.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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