Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Flour

  2. 1/2 teaspoon 2 1/2ml Baking soda

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1 Egg substitute equivalent

  5. 1 cup 237ml Low-fat buttermilk

  6. 1 tablespoon 15ml Canola oil

  7. 1/2 cup 118ml Fresh blueberries - washed, drained

Instructions Jump to Ingredients ↑

  1. Combine dry ingredients in a medium-sized bowl and set aside.

  2. 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.

  3. 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.

  4. This recipe yields 8 servings. Serving size: Two 4- to 5-inch pancakes Exchanges Per Serving: 1 Starch, 1/2 Fat.

  5. 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.


Send feedback