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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Whole Wheat Pancakes

Source: Cooking with Chia (Geomantha, 2007)

A healthy version of the classic favorite.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	89.0

Total Carbs	15.0 g

Dietary Fiber	2.1 g

Sugars	1.9 g

Total Fat	2.1 g

Saturated Fat	0.6 g

Unsaturated Fat	0.2 g

Potassium	54.2 mg

Protein	2.9 g

Sodium	193.7 mg

Dietary Exchanges 2.1 Fat, 0.1 Fruits, 0.0 Milk, 0.0 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup white all purpose flour 1.0
1 cup whole wheat flour 0.5
0 1/2 cup low fat buttermilk 1.5
1 1/2 tsp baking soda 2.0
2 each eggs 1.0
1 tsp salt 1.0
1 tbsp sugar 2.0
2 oz chia seeds 2.0
2 cup fresh blueberries 1.5
1 1/2 tbsp butter

Directions

In a bowl whisk together the buttermilk, eggs and salt. Add the flours, baking soda, sugar and chia seeds. Mix batter until just combined and smooth.
Heat a griddle at medium-high heat until it is hot enough to make a drop of water "bounce." Brush with melted butter
Pour the batter onto the griddle with a pyrex measuring cup or other vessel with a spout. Top pancakes with blueberries.
Cook 2 mins on each side, or until golden brown.