Whole-wheat blueberry pancakes - Mayo Clinic

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Whole-wheat blueberry pancakes

Print Products and services By Mayo Clinic Staff

Dietitian s tip

White whole-wheat flour is smoother in texture than is regular whole-wheat flour. To make this plant based, use milk and egg substitutes.

Number of servings

Serves 6 Healthy carb

Ingredients

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

Directions

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

Nutritional analysis per serving

Serving size 2 pancakes

Cholesterol 32 mgCalories 163Sodium 203 mgTotal fat 4 gTotal carbohydrate 29 gSaturated fat 0.5 gDietary fiber 4 gTrans fat TraceAdded sugars 2 gMonounsaturated fat 2 gProtein 7 gTotal sugars 7 gPotassium 122 mg

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2

Diabetes Meal Plan Choices

Starches 2

DASH Eating Plan Servings

Grains and grain products 2 DASH diet: Recommended servings Sample DASH menus ShareTweet Aug. 02, 2022

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