Diabetes > Food, Diet and Recipes > Recipes > Fresh Blueberry Pancakes
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Fresh Blueberry Pancakes

Fresh Blueberry Pancakes

Serves: 8

Method

  • Combine dry ingredients in a medium-sized bowl and set aside
  • In a small bowl, combine egg, buttermilk, and oil and mix well
  • Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries
  • Coat a griddle or skillet with cooking spray
  • Pour 2 tablespoons of batter for each pancake onto hot griddle
  • Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
Nutrional Facts (Per Serving)
Calories 94, Calories from Fat 20, Total Fat 2g, Saturated Fat 0g, Cholesterol 1mg, Sodium 153mg, Carbohydrate 15g, Dietary Fiber 1g, Sugars 3g, Protein 3g.
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Source:
American Diabetes Association. Official site: diabetes.org. 09-20-2002. Copyright: © American Diabetes Association, 2000
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Ingredients
Ingredients
To make Fresh Blueberry Pancakes, you'll need:
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1
  • 1/2 tsp baking powder
  • 1 egg substitute equivalent
  • 1 cup low-fat buttermilk
  • 1 tbsp canola oil
  • 1/2 cup fresh blueberries washed drained