Whole-Wheat Blueberry Pancakes
Prep: 3 minutes; Cook: 6 minutes.
Yield: Makes 3 servings (serving size: two 5-inch pancakes)
3/4 cup multigrain pancake mix (such as Arrowhead Mills)
1 tablespoon canola oil
1/2 cup plus 2 tablespoons soy milk
1/2 cup fresh blueberries
Powdered sugar (optional)
1. Combine first 4 ingredients (through blueberries).
2. Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.
3. Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup, and dust with some powdered sugar, if desired.
Calories per serving: 212
Fat per serving: 6g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 6g
Carbohydrate per serving: 34g
Fiber per serving: 4g
Cholesterol per serving: 6mg
Iron per serving: 2mg
Sodium per serving: 286mg
Calcium per serving: 114mg