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Blueberry Pancakes

Yield 4 servings (serving size: 2 pancakes)

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated orange rind
  • 1 cup orange juice
  • 2 tablespoons fat-free milk
  • 2 tablespoons vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup blueberries

Nutrition Information

  • calories 269
  • caloriesfromfat 29 %
  • fat 8.6 g
  • satfat 1.7 g
  • monofat 2.6 g
  • polyfat 3.7 g
  • protein 5.8 g
  • carbohydrate 43 g
  • fiber 2.6 g
  • cholesterol 56 mg
  • iron 2 mg
  • sodium 249 mg
  • calcium 114 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange rind, juice, milk, oil, and egg in a bowl; add to flour mixture, stirring until smooth.

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