Blueberry Pancakes
Created by: Erin Cramer, 2016
Yield: 6 Pancakes
Yield: 6 Pancakes
Nutritional Benefits: One pancake contains about 1/5 of the daily calories in a 2,000 calorie diet. This recipe has a lower fat content than other pancake recipes and can be pleasantly enjoyed on its own without the added calories of maple syrup or other toppings. The addition of fresh blueberries also brings about a presence of important vitamins within our diet, such as Vitamin C and Vitamin K, that provide sources of antioxidants.
Ingredients:
1 3/4 C All-pupose Flour 2 Tbsp Honey 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 2 (large) Eggs 1 C Rice Milk 1 C Low Fat Vanilla Yogurt 1 Stick Butter (melted) 1/2 tsp Vanilla Extract 1 1/1 C Fresh Blueberries 1/1 tsp Lemon Zest |
Nutritional Information (Per Serving):
Calories: 383.8 Carbohydrate: 48.1 g Sugar: 14.3 g Total Fat: 17.9 g Saturated fat: 10.5 g Protein: 7.9 g Dietary Fiber: 1.6 g Sodium: 553.7 mg |
Directions:
Sift the flour, baking powder, baking soda and salt into a large mixing bowl. (dry ingredients)
In a separate large bowl, lightly whisk the eggs. Add the milk, honey, sour cream, half the melted butter and the vanilla, whisking to blend.
Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended.
Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter.
For each pancake, pour about 1/4 cup of the batter into the hot skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
Sift the flour, baking powder, baking soda and salt into a large mixing bowl. (dry ingredients)
In a separate large bowl, lightly whisk the eggs. Add the milk, honey, sour cream, half the melted butter and the vanilla, whisking to blend.
Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended.
Fold the blueberries and lemon zest into the batter.
Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter.
For each pancake, pour about 1/4 cup of the batter into the hot skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
Photo used under Creative Commons from acme