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

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
12 servings (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

72 calories; calories from fat 19%; fat 1.5g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 2.9g; carbohydrates 11.8g; fiber 0.5g; cholesterol 1mg; iron 0mg; sodium 201mg; calcium 0mg.
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