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Add a photoNutritious and delicious, these pancakes have it all!
Microwaving the blueberries before they go in the batter is a quick tip for making the skins tender and the sweetness come to life!
Servings: 8 Pancakes
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Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/4 to 1 1/2 cups milk
- 1 egg
- 4 Tbsp brown sugar
- 2 Tbsp wheat germ
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (or cinnamon)
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup blueberries + 1/2 for topping
- 1/2 tsp sugar
Directions
- Mix dry ingredients then add all wet ingredients except blueberries.
- Put the 1 cup of blueberries in a small bowl and sprinkle with sugar, microwave for 1 minute.
- Add to the batter and stir lightly.
- Cook in a hot pan coated with a non-stick cooking spray.
- These pancakes are pretty dense. If you usually cook pancakes on an electric griddle at 350 degrees I would turn it down to 325 degrees and cook a little longer to make sure they are done all the way through.
- Put the remaining blueberries in a bowl and microwave for 20 seconds. These are for the top of the pancakes and will have syrup on them, no need for sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 145 | |
| Calories from Fat 22 | 15% |
| Total Fat 2.53g | 3% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 488mg | 20% |
| Potassium 186mg | 5% |
| Total Carbs 26.42g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.36g | 6% |
| Protein 5.56g | 9% |
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