Blueberry Sour Cream Pancakes Recipe
Servings: 4
Ingredients
- 2 c. All-purpose flour
- 2 Tbsp. Sugar
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 2 lrg Large eggs
- 2 c. Lowfat sour cream*
- 1/3 c. Canola oil
- 2 c. Blueberries, dusted with nutmeg
Directions
- In a bowl whisk together the flour, sugar, baking pwdr, and baking soda.
- In another bowl whisk together the Large eggs, lowfat sour cream and oil, add in the flour mix and stir the batter till it is just combined. Mix in the blueberries gently. Bake on a griddle heated to 350 degrees. Top with lemon sauce.
- NOTES : See: Lemon Sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 710 | |
| Calories from Fat 389 | 55% |
| Total Fat 44.15g | 55% |
| Saturated Fat 15.46g | 62% |
| Trans Fat 0.07g | |
| Cholesterol 164mg | 55% |
| Sodium 1072mg | 45% |
| Potassium 316mg | 9% |
| Total Carbs 67.68g | 18% |
| Dietary Fiber 3.4g | 11% |
| Sugars 17.68g | 12% |
| Protein 12.46g | 20% |
