These low fat blueberry pancakes are made with nonfat milk, but for extra fluffiness, use buttermilk. If you do, be sure to add a 1/2 tsp of baking soda to the dry ingredients.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 ¼ cups all-purpose flour
- ¼ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- 1 tbsp canola oil
- 1 cup nonfat milk (or 1 1/4 cups low fat buttermilk*)
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
Whisk flour, baking powder, and salt in a large bowl. Whisk egg, oil, milk and vanilla extract in a small bowl. Add wet ingredients to dry and stir well. Fold in blueberries.
Heat a griddle to 350 degrees. Pour ¼ cup batter for each pancake. Cook until bubbles form and the edges appear dry. Then flip and cook for another 1-2 minutes.
Makes 12 pancakes.
Per Pancake:Calories 88, Calories from Fat 15, Total Fat 1.6g (sat 0.2g), Cholesterol 18mg, Sodium 97mg, Carbohydrate 15.5g, Fiber 0.4g, Protein 2.7g
*Add 1/2 tsp baking soda to the dry ingredients if you prefer to use buttermilk instead of nonfat milk. This will counter the extra acidity in buttermilk.
- Consider replacing up to half the flour with whole wheat flour for added fiber.
- To save time on busy mornings, why not prepare pancake batter the night before, and refrigerate. Simply stir the prepared batter before cooking in the morning.
- Serve two pancakes instead of a larger stack to keep portions in check.
- When cooking in batches, keep cooked pancakes warm on a baking sheet (cover with foil) in a 200-degree Fahrenheit oven.
- Drizzle pancakes lightly with good-quality maple syrup or with a fresh fruit compote instead of smothering them with butter.
- Yes, you can freeze pancakes. Allow the pancakes to cool; then before freezing them, make sure to separate each pancake with either parchment paper or waxed paper. This will prevent them from sticking, and makes it easy to remove only what you need. Thaw and reheat either in the microwave (20 seconds or so per pancake) or in a toaster oven.