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Blueberry-Orange Pancakes

Blueberry-Orange Pancakes

Nutrition Facts
  • cal. (kcal) 152
Blueberry-Orange Pancakes
  • Makes: 16 servings
  • Prep: 10 mins
  • Cook: 4 mins
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by 3 people
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup skim-milk
  • 1 6 - ounce container plain low-fat yogurt
  • 1/2 cup orange juice
  • 2 eggs
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh thawed blueberries
  • Maple syrup, for serving

Directions

  1. Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
  2. Combine the flours, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the milk, yogurt, orange juice, egg, oil, and vanilla in a medium bowl and whisk until smooth. Add the yogurt mixture to the flour mixture and stir until a smooth batter forms
  3. Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4 cup measures onto griddle, spreading to a diameter of 4 inches. Sprinkle about 1 tablespoon of the blueberries (5 or 6 blueberries) onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1 to 2 minutes longer.
  4. Transfer pancakes to baking sheet in oven to keep warm. Repeat procedure to make 16 pancakes. Serve with maple syrup.

Nutrition Information for Blueberry-Orange Pancakes

Servings Per Recipe: 16
PER SERVING: 152 cal., 2 g total fat 27 mg chol., 125 mg sodium, 32 g carb. (1 g fiber, 21 g sugars), 3 g pro.

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