Blueberry Pancakes

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Prep Time

20mins

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Time to Table

20mins

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Serves

4 (4 per serving)

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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

  1. Heat a griddle to 350 degrees.
  2. In a large bowl, beat the milk, egg substitute, sour cream and oil with wire whisk until well blended.
  3. 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.
  4. 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.
  5. 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

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