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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 Pancakes

Source: dLife

Light and fluffy blueberry pancakes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	143.2

Total Carbs	23.2 g

Dietary Fiber	0.9 g

Sugars	6.1 g

Total Fat	3.4 g

Saturated Fat	0.7 g

Unsaturated Fat	1.8 g

Potassium	281.7 mg

Protein	5.3 g

Sodium	227.1 mg

Dietary Exchanges 3.4 Fat, 0.1 Fruits, 0.2 Milk, 0.1 Other Carbs, 0.9 Starch, 0.2 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

1.0
1 cup white all purpose flour 2.0
2 tsp low sodium baking powder 0.25
0 1/4 tsp baking soda 0.25
0 1/4 tsp salt 1.0
1 tbsp sugar 1.3333
1.3333 cup low fat buttermilk 0.25
0 1/4 cup liquid egg substitute 1.0
1 tbsp vegetable oil 0.5
0 1/2 cup Blueberries, fresh 1.0
1 each cooking spray

Directions

Mix the flour, baking powder, baking soda, salt, and sugar in a bowl.
In a separate bowl, mix together the buttermilk, egg substitute, and oil. Combine with the flour mixture and stir until all of the ingredients are moistened. Mix in the blueberries.
Spray a hot griddle or skillet with the cooking spray. Pour 1/4 cup of the blueberry mixture onto the skillet.
Cook until the top begins to bubble and the edges appear to be cooked. Flip over using a spatula and cook until the other side is golden brown. Repeat until all of the batter is used.