Zutaten für Amazing Light Whole Wheat Blueberry Pancakes
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 1 cup skim milk
- 2 tablespoons vegetable oil
- ½ cup nonfat yogurt
- 1 cup fresh or frozen blueberries
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Zubereitung von Amazing Light Whole Wheat Blueberry Pancakes
- In a large mixing bowl, sift together 1 ½ cups whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 large egg (or ¼ cup egg whites), 1 cup milk, 2 tablespoons vegetable oil (optional), and ½ cup plain yogurt (Greek yogurt recommended).
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in 1 cup fresh or frozen blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour ¼ cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as warm maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
11g
Fat
3g
Carbs
8g
