Blueberry Pancakes
Prep Time
20mins
Time to Table
20mins
Servings
4 (4 per serving)
Ingredients
- 1 1/2 cups skim milk
- 1/2 cup egg substitute
- 1/2 cup Daisy Light Sour Cream
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
Tips
Tasty Treat:
Frozen berries may be used in place of fresh (do not thaw).
Ingredients
- 1 1/2 cups skim milk
- 1/2 cup egg substitute
- 1/2 cup Daisy Light Sour Cream
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
Tips
Tasty Treat:
Frozen berries may be used in place of fresh (do not thaw).
Directions
- Heat a griddle to 350 degrees.
- In a large bowl, beat the milk, egg substitute, sour cream, and oil with wire whisk until well blended.
- Add the sugar, baking powder, baking soda, and salt. Beat with a wire whisk until mixed.
- Stir in the flour only until all flour is moistened. Stir in the blueberries.
- Pour 1/4 cup batter on the griddle for each pancake. Cook until bubbles form on top of each pancake and pop, and the bottoms are golden brown.
- Turn and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
- Calories:360
- Cholesterol:12
- Dietary Fiber:2
- Protein:15
- Sodium:698
- Total Carbohydrate:62
- Total Fat:6
