Blueberry Pancakes

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"For variety, we substitute sliced bananas or chocolate chips for the blueberries for a special treat. Since these pancakes reheat well in the toaster oven, we often make a big batch and enjoy all week." Angela Ricciardi, Plymouth, N.H.
Yield: 4 servings (serving size: 2 blueberry pancakes)
Ingredients
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2.38 ounces whole-wheat flour (about 1/2 cup)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup vanilla fat-free yogurt
- 2 tablespoons butter, melted
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup fresh blueberries
Preparation
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Nutritional Information
- Calories:
- 272
- Fat:
- 8.8g (sat 4.5g,mono 2.5g,poly 0.8g)
- Protein:
- 9.5g
- Carbohydrate:
- 40.1g
- Fiber:
- 3.2g
- Cholesterol:
- 122mg
- Iron:
- 2mg
- Sodium:
- 403mg
- Calcium:
- 192mg




