Light Apple Blueberry Pancakes Recipes
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY PANCAKES
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
LIGHT APPLE BLUEBERRY PANCAKES
Make and share this Light Apple Blueberry Pancakes recipe from Food.com.
Provided by Mandy
Categories Breakfast
Time 3m
Yield 10 pancakes
Number Of Ingredients 6
Steps:
- Mix flour & baking soda with enough milk to make a smooth consistency.
- Mix in the applesauce & cinnamon.
- Add blueberries & stir to distribute evenly.
- Cook in a non-stick pan until edges are dry-looking, flip and cook until golden.
Nutrition Facts : Calories 123.1, Fat 0.6, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 28.6, Fiber 3.7, Sugar 1.3, Protein 3.3
AMAZING LIGHT WHOLE WHEAT BLUEBERRY PANCAKES
This is a great LIGHT pancake recipe. I recently adjusted the flour in this recipe at the reviewers suggestion. It is really important to use whole wheat pastry flour in these, I cannot stress that enough, it makes them so tender and fluffy. I like Bob's Red Mill, I adapted this recipe from one on the bobs red mill bag. If you want to make this lighter you can leave out the oil and use 1/4 cup egg whites instead of whole egg. This recipe is also high in fiber and you can use nonfat greek yogurt in place of regular yogurt to bring up the protein content as well. Sometimes I also add a few spoons of milled flax to add omega 3's. Another option I enjoy is to make these a little sweet by adding in a couple packets of splenda or stevia and a teaspoon of vanilla. Enjoy this healthy and very delicious recipe. It is also great with a little warm maple syrup.
Provided by TaterBug
Categories Breakfast
Time 15m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients into a large mixing bowl.
- In a separate bowl, whisk the egg, milk, oil and yogurt together well, then add to dry ingredients.
- Stir until just combined then fold in blueberries.
- Fry pancakes on a hot oiled pan or griddle on medium high heat, wait until top is filled with bubbles to turn, turning once. Makes 6 pancakes.
Nutrition Facts : Calories 158.4, Fat 3.8, SaturatedFat 0.7, Cholesterol 36.5, Sodium 345.6, Carbohydrate 25.3, Fiber 3.5, Sugar 2.9, Protein 7.6
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