Blueberry Buttermilk Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 18%
  • Fat: 5.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 8.6g
  • Carbohydrate: 45g
  • Fiber: 2.4g
  • Cholesterol: 38mg
  • Iron: 2.2mg
  • Sodium: 536mg
  • Calcium: 159mg

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

  1. 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.
  2. 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.
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