Blueberry Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- 1 large egg white lightly beaten
- 1/2 cup reduced fat buttermilk
- 1/2 cup whole grain oat flour
- 1/2 cup blueberries fresh or frozen (not thawed)
- 2 sprays i can't believe it's not butter spray for the skillet
- Carbohydrate 4.29181666666667 g
- Cholesterol 2.24 mg
- Fat 0.753403333333334 g
- Fiber 0.445104184309642 g
- Protein 2.18515375 g
- Saturated Fat 0.370407083333334 g
- Serving Size 1 1 Serving (84g)
- Sodium 7801.47395833333 mg
- Sugar 3.84671248235703 g
- Trans Fat 0.0675903333333333 g
- Calories 32 calories
Preheat the oven to 200(F) Degrees. In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. Mist pan lightly with I Can't Believe It's Not Butter cooking spray. Pour the batter in 1/8 cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubble appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes or until browned on the bottom. Transfer to an oven-proof plate. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.
