Blueberry Pancakes

Watch the surface of the pancake as it's cooking. When the top is full of bubbles, it's time to flip the pancake.


12 servings (serving size: 1 pancake)

Recipe from

Oxmoor House

Nutritional Information

Calories 72
Caloriesfromfat 19 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 11.8 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 201 mg
Calcium 0.0 mg


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


1. 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.

2. 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.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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