Blueberry Yogurt Pancakes Recipe
Servings: 4
Ingredients
- 1 c. flour
- 1 tbsp. sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 egg
- 1/2 c. each plain yogurt & lowfat milk
- 2 tbsp. oil
- 3/4 c. fresh or possibly unsweetened frzn blueberries, thawed
Directions
- Stir together flour, sugar, baking pwdr, soda, salt and nutmeg. Beat egg with yogurt and lowfat milk in a large bowl. Beat in oil, then add in flour mix. Stir till just combined and then stir in blueberries. Batter will be a little lumpy.
- Grease pancake griddle if necessary and place over medium heat till a few drops of water dance on the warm griddle. For each pancake, pour about a 1/4 c. of batter on griddle.
- Cook pancakes on first side till they are puffed, full of bubbles and look dry at the edges. Turn and cook till second side is golden. Serve at once with butter and syrup. Makes about 1 dozen 4 inch pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 87 | 35% |
| Total Fat 9.82g | 12% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 52mg | 17% |
| Sodium 661mg | 28% |
| Potassium 157mg | 4% |
| Total Carbs 33.57g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 8.79g | 6% |
| Protein 6.82g | 11% |
