Better Blueberry Pancakes

By emtoothfxr

These are good and more cake like than regular pancakes. Double the recipe!

Nutrition at a Glance
Per serving: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat (less than 1 g saturated), 5 mg cholesterol, 3 g fiber, 687 mg sodium

Ingredients

• Makes 2 (4-pancake) servings
• 1/2 cup reduced-fat buttermilk
• 1 + cup whole-grain oat flour-or regular
• 1 large egg white, lightly beaten
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen (not thawed) blueberries
• Sugar-free, low-calorie pancake syrup (optional)

Preparation

Step 1

Preheat the oven to 200°F.
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.


Place 4 pancakes on each of 2 serving plates. Serve your blueberry pancakes immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.