I tracked down the original recipe from MyRecipes.com and the only adaptation I made from the original was using whole wheat flour in place of regular all purpose flour. It offered a nice nutty flavor to the pancakes.
Light Blueberry Buttermilk Whole Wheat Pancakes
recipe adapted from MyRecipes.com
yields 9 (4-inch) pancakes
recipe adapted from MyRecipes.com
yields 9 (4-inch) pancakes
1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
1 cup fresh blueberries
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Weight Watchers Point Value = 2 points per pancake
those pancakes look like the perfect intro to a weekend breakfast!
ReplyDeleteThose look so big and fluffy! I bet they were delish!
ReplyDeleteThese look lovely! Too bad my SO hates blueberries. I put them in a salad last night and he picked them ALL out.
ReplyDeleteI'm with you on the needed "me" time. Great way to kick off a weekend of relaxation!
ReplyDeleteI'm going through such a blueberry phase right now! I had eggs and blueberries for breakfast this morning, but this looks way better.
ReplyDeleteThese look so fluffy and delicious! I have some blueberries in the fridge so these might make an appearance tomorrow morning in my kitchen!
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