Name: Blueberry buttermilk pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large egg whites; 1 1/2 tbsp lowfat buttermilk; 3 tbsp all-purpose flour; 1/2 tsp vanilla extract; 1/4 tsp baking powder; 0.5 oz blueberries; 4 olive oil cooking sprays; 1/8 tsp salt

Nutrition

Per serving

159 calories

Protein: 11g; 28% of calories
Carbs: 24g; 63% of calories
Fat: 2g; 9% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 5 min

In a mixing bowl, whisk the egg whites, buttermilk, and vanilla extract until combined. Add the flour, baking powder, and a pinch of salt. Whisk until the batter is smooth and thick enough to fall from the whisk in a ribbon. Gently fold in the blueberries.
Heat a nonstick skillet over medium-low heat and coat with cooking spray. Spoon about 2 tablespoons of batter per pancake into the skillet to make three rounds about 3 inches wide. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for 2 minutes more until golden brown and the centers are firm. Done when centers are firm and set.
Stack the pancakes on a plate and serve immediately while warm.

Nutrition

Ingredients

Instructions

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