Blueberry Pancakes

By Hklbrries

Serve these with fresh fruit and yogurt; raspberries or sliced strawberries make equally delicious alternatives.

Ingredients

• 3/4 cups whole wheat pastry flour
• 1/2 cup buckwheat flour
• 1/2 cup wheat bran
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup nonfat plain yogurt
• 1 cup nonfat milk
• 2 tbsp honey
• 1 tbsp pure vanilla extract
• 5 egg whites
• 3 cups fresh blueberries

Details

Servings 16

Preparation

Step 1

In a large bowl, combine the pastry flour, buckwheat flour, wheat bran, baking powder, and baking soda.

In a separate bowl, combine the yogurt, milk, honey, and vanilla. Stir the yogurt mixture into the flour mixture and mix until smooth.

In a large bowl, beat the egg whites until just stiff and fold into the batter. Gently fold in the blueberries.

For each pancake, ladle 1/4 cup of batter onto a hot, nonstick griddle or saute pan. Cook over medium heat until golden brown. Flip and cook on the second side. Serve immediately.

Nutritional Information:
Per (2 pancake) serving
160 calories
.9 g fat
1.1 mg cholesterol
128 mg sodium