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Whole Wheat Blueberry Pancakes

Whole Wheat Blueberry Pancakes
Makes:
7 servings, 2 pancakes each
Prep Time:
10
minutes
Total Time:
30
minutes
You'll love the flavors in these Whole Wheat Blueberry Pancakes. Ready in less than 30 minutes, they'll add a festive air to brunch or breakfast. Serve warm with syrup or other favorite topping.

In this recipe:


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Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups water
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 cup fresh blueberries
  • Nonstick cooking spray

Directions:

COMBINE whole wheat flour, dry milk, brown sugar, baking powder and salt in large bowl. Combine water, eggs and oil in small bowl. Add to flour mixture. Stir just until moistened; batter may be lumpy. Gently stir in blueberries.

SPRAY griddle or large skillet with nonstick spray. Heat over medium heat. Pour 1/4 cup batter onto hot griddle and spread into 4-inch wide circle. Cook until bottom is lightly brown and bubbles begin to burst, 1 to 2 minutes. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve warm with syrup or other favorite topping.

NOTES:
• Frozen blueberries can be substituted for fresh. Do not allow blueberries to thaw.
• Fresh raspberries or chopped banana can be substituted for blueberries.

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Nutrition Facts

Serving Size: 1/7 of recipe

Servings Per Recipe:

  • Calories: 230
  • Calories from Fat: 60
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 13g
  • Protein: 8g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Whole Wheat Blueberry Pancakes

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups water
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 cup fresh blueberries
  • Nonstick cooking spray

 

Directions

COMBINE whole wheat flour, dry milk, brown sugar, baking powder and salt in large bowl. Combine water, eggs and oil in small bowl. Add to flour mixture. Stir just until moistened; batter may be lumpy. Gently stir in blueberries.

SPRAY griddle or large skillet with nonstick spray. Heat over medium heat. Pour 1/4 cup batter onto hot griddle and spread into 4-inch wide circle. Cook until bottom is lightly brown and bubbles begin to burst, 1 to 2 minutes. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve warm with syrup or other favorite topping.

NOTES:
• Frozen blueberries can be substituted for fresh. Do not allow blueberries to thaw.
• Fresh raspberries or chopped banana can be substituted for blueberries.

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