Blueberry Pancakes

Name: Blueberry Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 118 milliliters frozen blueberries; 59 milliliters egg substitute; 237 milliliters all-purpose flour; 315 milliliters low-fat or nonfat buttermilk; 0 teaspoons salt; 1 Tbsp sugar; 1 Tbsp vegetable oil

Blueberry Pancakes might be just the morn meal you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 69 calories, 3g of protein, and 1g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt, nonfat buttermilk, egg substitute, and a few other things to make it today.

Instructions

Combine first 5 ingredients in a large bowl.

Equipment you will use

Bowl

Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries.

Ingredients you will need

Egg Substitute

Blueberries

Buttermilk

Cooking Oil

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.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

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.

Ingredients you will need

Egg Substitute

Egg Whites