Whole-wheat Blueberry Pancakes

Makes: 6 servings


  • 1 1/3 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup skim or 1% milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen whole blueberries


  1. In a large bowl, mix flour, baking powder, sugar and cinnamon together.
  2. In another bowl, beat milk, egg and oil together.
  3. Add the liquid mixture to the flour mixture, and stir until the flour is moistened.
  4. Add blueberries and stir gently.
  5. Coat a griddle or skillet with cooking spray and heat to medium-high heat.
  6. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.
  7. Serve with maple syrup if desired.

Nutritional Information:

Serving Size 2 pancakes
Calories 158
Total carbohydrates 28 g
Dietary fiber 4 g
Sodium 240 mg
Saturated fat 1 g
Total fat 4 g
Trans fat 0 g
Cholesterol 35 mg
Protein 6 g
Monounsaturated fat 2 g
Sugars 7 g

(Recipe courtesy of: Mayo Clinic, image courtesy of: Driscoll.com)

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