Blueberry Buttermilk Pancakes

recipe
Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.

Yield:

12 (5-inch) pancakes (serving size: 2 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 18 %
Fat 5.3 g
Satfat 1.5 g
Monofat 1.5 g
Polyfat 1.7 g
Protein 8.6 g
Carbohydrate 45 g
Fiber 2.4 g
Cholesterol 38 mg
Iron 2.2 mg
Sodium 536 mg
Calcium 159 mg

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
2 cups blueberries

Preparation

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.

Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.