Fresh Ideas for Whole Grain Pancakes with Blueberry Syrup

Whole Grain Pancakes with Blueberry Syrup

 

INGREDIENTS

1 cup maple syrup

2 cups blueberries, divided

2 egg whites

2 cups whole grain pancake or baking mix

2 cups low fat buttermilk

3 tablespoons wheat germ

1/4 cup quinoa flakes

2 tablespoons agave nectar

2 teaspoons vanilla

2 teaspoons cinnamon

 

DIRECTIONS

Bring to a boil the maple syrup and one cup of blueberries. Let boil for about a minute and remove from heat to cool. In a small bowl whisk egg white until they reach a frothy consistency. In a large bowl combine the pancake mix and all remaining ingredients. Whisk to blend. Spray a griddle or large nonstick skillet. Drop a 1/3 cup of batter onto surface and let cook for about a minute. The pancakes are ready to turn when they are firm on the bottom and bubbles begin to rise to the top. Flip and cook on the other side for a minute longer. Transfer to plates. Repeat with remaining batter. Serve with syrup. Makes 10 to 12 pancakes.

Note:  If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt. Without the syrup each pancakes contains 127 calories, 1 gram fat, 24 grams carbohydrate and 5 grams protein.

Recipe by Christine Gardner


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