Healthy Recipes - Low Fat Blueberry Pancake

Low Fat Blueberry Pancake

Think you can’t lose weight while still enjoying a luscious pancake for breakfast? This low fat version of the

traditional blueberry pancake recipe gives the added nutrition of whole grain fiber, which keeps you filled up.

Ingredients for blueberry pancakes
¼ c whole wheat flour
¼ c all-purpose flour
¼ c rolled oats
¼ c cornmeal
1 tbs honey
½ tsp salt
½ tsp baking powder
½ tsp baking powder
½ tsp ground cinnamon
2 egg whites
2 tbs plain nonfat yogurt
2 tbs skim milk
2 tbs water
¾ c blueberries
Directions

Preheat oven 200 F. degrees.

Mix wheat and all-purpose flour and blend with oats, cornmeal, honey, baking powder, baking soda, salt and cinnamon.

In a separate mixing bowl whisk together eggs, yogurt, milk and water, then fold in blueberries.
Slowly add wet ingredients to the dry ingredients and mix only until just moistened.

Spray skillet with cooking spray and heat to medium high.

Pour batter into skillet, using about 1/3 c of batter for each blueberry pancake. Brown on both sides and make sure middle is cooked before taking from heat.

If your blueberry pancake browns too quickly, turn heat down.

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As you cook each pancake, add it to a baking dish, cover with foil and place in warmed oven until ready to serve.

Instead of sugary syrup, try topping these blueberry pancakes with sugar-free syrup or blueberry low-fat or fat free yogurt.
Makes 4 Servings

Nutritional Information per serving

Calories 134
Fat 0.7g
Sodium 547mg
Carbohydrates 24.5g
Fiber 3.25g
Protein 6g