Double Blueberry Whole-Wheat Pancakes

High-Fiber
Low-Calorie
Low-Fat
Low-Sugar
Nut-free
Soy-free
Weight Management
Dish type
Breakfast / Brunch
Serves
4
Ready in
30 minutes

Ingredients

  • Sauce:
  • 1 tsp. cornstarch
  • 1 1/2 cups blueberries
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 2 tsp. fresh lemon juice
  • Pancakes:
  • 1 cup milk
  • 1 tbsp. butter, melted
  • 1 egg, beaten
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp. baking powder
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 cup blueberries

Directions

Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
  1. For the sauce, stir together cornstarch and 1/4 cup water in a medium saucepan. Stir in 1 1/2 cups blueberries, sugar and salt. Simmer 5 minutes or until blueberries cook down and liquid thickens, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.
  2. For the pancakes, in a small bowl stir together milk, butter and egg. In a large bowl stir together flour, baking powder, sugar and salt. Add milk mixture; stir until just combined. Fold in 1/2 cup blueberries.
  3. Coat a griddle or large heavy-bottomed skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on griddle sizzles. For each pancake, pour 1/4 cup batter onto griddle. Cook until the top bubbles and edges are set. Turn and cook 1 to 2 minutes more or until golden. Serve warm with blueberry sauce.

Nutritional Information

Serving Size
1
Per Serving
Calories 239, Calories Fat 0, Total Fat 5g, Saturated Fat 3g, Cholesterol 65mg, Sodium 427mg, Carbohydrate 41g, Protein 7g
Serving Size1
Calories239
Total Fat5g
Total Fat (extra)9
Saturated Fat3g
Saturated Fat (extra)15
Cholesterol65mg
Cholesterol (extra)22
Sodium427mg
Sodium (extra)18
Potassium210mg
Carbohydrate41g
Carbohydrate (extra)14
Fiber2g
Fiber (extra)12
Sugars0g
Protein7g
Omega30g
Vitamin A273IU
Vitamin A (extra)5
Vitamin C1mg
Vitamin C (extra)3
Iron1mg
Iron (extra)9