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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

Almond and Blueberry Pancakes

Source: dLife

Moist pancakes with almonds and fresh blueberries.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	113.8

Total Carbs	18.9 g

Dietary Fiber	2.7 g

Sugars	4.4 g

Total Fat	1.8 g

Saturated Fat	0.8 g

Unsaturated Fat	0.2 g

Potassium	78.3 mg

Protein	5.3 g

Sodium	251.3 mg

Dietary Exchanges 1.8 Fat, 0.1 Fruits, 0.2 Milk, 0.9 Starch, 0.4 Lean Meat

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

0.5
0 1/2 cup white whole wheat flour 0.75
0 3/4 cup whole wheat flour 0.5
0 1/2 oz frozen apple juice concentrate 2.0
2 tsp baking powder 0.25
0 1/4 tsp salt 1.5
1 1/2 tsp unsweetened applesauce 1.25
1 1/4 cup whole milk 0.125
0.125 tsp almond extract 3.0
3 each egg whites 0.75
0 3/4 cup fresh blueberries 1.0
1 tbsp slivered almonds 1.0
1 each cooking spray

Directions

In large mixing bowl, blend all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
In separate bowl, mix applesauce, milk, almond extract, egg whites, blueberries, and almonds.
Add flour mix and blend until batter is smooth.
Coat large skillet with cooking spray and heat to medium. Using quarter cup measure, spoon batter into skillet for each pancake.
Flip pancakes once bubbles form on top. Cook each side until golden brown.