Recipe for From-Scratch Whole Wheat Blueberry & Yogurt Pancakes

Prep Instructions

  • Yield: 5 (1/2 cup) servings                                                     
  • Serving Size: 2 pancakes
  • Prep Time: 6 minutes  
  • Cooking Time: 8 minutes          
  • Total Time: 15 minutes

Recipe Ingredients

1 whole egg, 1 cup whole wheat flour, 1 cup 1% milk, 2 teaspoons granulated sugar, 1/2 tablespoon canola oil, 1 teaspoon baking powder, low sodium, 1/2 teaspoon vanilla extract, 1/4 teaspoon baking soda, 2 tablespoons Greek yogurt, 1 cup fresh blueberries, 1/4 teaspoon cinnamon, ground, nonstick cooking spray

Cooking Instructions

Measure the ingredients. In a small bowl beat the egg with the wet ingredients. Set aside. In a separate bowl combine all dry ingredients. Mix wet into dry and fold in the blueberries.   On a hot, flat surface or a griddle, spray with nonstick cooking spray and pour 1/4 cup of the mixture per portion. As bubbles begin to show, flip the pancake to cook the other side. Remove when pancake is golden. 

Category Tags

Breakfast, Diabetes-friendly, High fiber, Low carbohydrate / low sugar, Low cholesterol, Low fat / low saturated fat, Low sodium, Peanut-free, Tree nut-free, Vegetarian, Whole grain

Nutritional Data

  • Calories: 164
  • Fat: 3.00 grams
  • Saturated Fat: 0.74 gram
  • Cholesterol: 3.90 milligrams
  • Sodium: 101 milligrams
  • Carbohydrates: 27.00 grams
  • Fiber: 4.00 grams
  • Sugars: 8.00 grams
  • Protein: 7.00 grams

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