| This recipe is liked by 0 person(s). |
Buttermilk and Blueberry Pancakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS Serves: Prep: 15min Cook: 35min Total: 50min | |
| 1 1/4 cups | quick-cooking oats |
| 1/2 cup | whole wheat flour |
| 3 tablespoons | sugar |
| 1/2 teaspoon | baking powder |
| 1/4 teaspoon | baking soda |
| 1/8 teaspoon | salt |
| 1 cup | low-fat buttermilk |
| 1 | egg |
| 1 | egg white |
| 1 tablespoon | unsalted butter, melted |
| 1 teaspoon | grated fresh lemon peel |
| 1 cup | fresh blueberries |
| 1/2 cup | maple syrup |
DIRECTIONS
In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.
NUTRITIONAL FACTS PER SERVING
CALORIES 129.7 CAL
FAT 2.4 G
SATURATED FAT 0.9 G
SODIUM 100.7 MG
CARBOHYDRATES 24.6 G
TOTAL SUGARS 13.7 G
DIETARY FIBER 1.9 G
PROTEIN 3.6 G
SEE MORE NUTRITIONAL FACTS >
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe