• Serves
    6
  • 158
    Calories

Dietician's Tip: White whole-wheat flour is smoother in texture than is regular whole-wheat flour yet still yields the benefits of a whole grain.

Ingredients

  • 1 1/3 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup skim milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen whole blueberries

Directions

In a large bowl, mix flour, baking powder, sugar and cinnamon together.

In another bowl, beat milk, egg and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened.

Add blueberries and stir gently.

Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.

Nutritional analysis per serving

Serving size: 2 pancakes

  • Calories 158
  • Cholesterol 35 mg
  • Monounsaturated fat 2 g
  • Saturated fat 1 g
  • Sodium 240 mg
  • Total carbohydrate 28 g
  • Dietary fiber 4 g
  • Protein 6 g
  • Serving size 2 pancakes
  • Total fat 4 g
Last Updated: 02-28-2015
RCP-20122256
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