Blueberry Buttermilk Pancakes

Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.

Yield: 12 (5-inch) pancakes (serving size: 2 pancakes)

Ingredients

• 2  cups  all-purpose flour
• 1  tablespoon  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• 1 1/2  cups  low-fat buttermilk
• 1/2  cup  1% low-fat milk
• 1  tablespoon  vegetable oil
• 1  large egg, lightly beaten
• Cooking spray
• 2  cups  blueberries

Preparation

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.

Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.

Nutritional Information

Calories:

261 (18% from fat)

Fat:

5.3g (sat 1.5g,mono 1.5g,poly 1.7g)

Protein:

8.6g

Carbohydrate:

45g

Fiber:

2.4g

Cholesterol:

38mg

Iron:

2.2mg

Sodium:

536mg

Calcium:

159mg