Yummy blueberry pancakes using a pancake mix. Low fat and not very sweet. If you don't want to use a mix you can always use 1/4 cup of unbleached whole wheat flour with a pinch of baking powder, baking soda, and salt. I also add in a teaspoon of powdered fiber supplements to my batter to help me get more fiber into my diet. It probably makes no difference to the pancakes though.
My Private Note
Units: US | Metric
- 1/4 cup whole wheat pancake mix (I use a brand called Coyote. You can use any of your fav. mix or make from scratch. see above note.)
- 1/4 cup quick-cooking oatmeal
- 1 teaspoon Splenda sugar substitute
- 1/4 cup plain fat-free yogurt
- 1/4 cup skim milk
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or frozen, unthawed)
- 1Combine dry ingredients (first 3 ingredients).
- 2Combine wet ingredients (next 4 ingredients).
- 3Add wet ingredients to dry ingredients and mix to combine.
- 4Fold in blueberries.
- 5Heat non-stick pan/griddle to medium-low heat, and spray with non-stick cooking spray (make sure the pan isn't too hot, as these pancakes tend to brown fast).
- 6Pour batter onto pan, spread batter out to make sure the middle isn't too thick, or else it might not cook through.
- 7Flip the pancake when bubbles stop appearing.
- 8Cook until golden brown on both sides.
- 9Serve immediately with your favorite syrup and/or toppings (I ate mine with a tbsp of 100% pure maple syrup and a handful of fresh blueberries. Yum! :D).
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Nutritional Facts for Low Fat Blueberry Whole Wheat Oatmeal Pancakes for One
Serving Size: 1 (260 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 322.2
- Calories from Fat 21
- Total Fat 2.3 g
- Saturated Fat 0.5 g
- Cholesterol 2.4 mg
- Sodium 636.6 mg
- Total Carbohydrate 57.5 g
- Dietary Fiber 3.7 g
- Sugars 12.7 g
- Protein 17.8 g