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


Recipe Summary test

12 servings (serving size: 1 pancake)


Ingredient Checklist


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.

  • 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

Nutrition Facts

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