Low Fat Blueberry Pancakes
Start your morning off right with these wholesome and fluffy Low Fat Blueberry Pancakes, a perfect balance of flavor and nutrition. Made with a blend of all-purpose and whole wheat flour, these pancakes have a light and airy texture while delivering a heartier bite. A touch of honey and vanilla extract adds natural sweetness, complementing the burst of juicy blueberries in every bite. This recipe swaps in non-fat milk to keep the fat content low without sacrificing flavor, making it an ideal choice for a health-conscious breakfast. Quick to prepare in just 30 minutes, these pancakes are cooked to golden perfection on a non-stick skillet with minimal oil, thanks to a simple cooking spray. Serve them warm, topped with a drizzle of honey, pure maple syrup, or fresh seasonal fruit for a crowd-pleasing meal that’s as nutritious as it is delicious. Perfect for busy mornings or leisurely weekend brunches, these low-fat blueberry pancakes are sure to become a family favorite!
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Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cups non-fat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 cup fresh or frozen blueberries
- 0 as needed cooking spray
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Step 2
In another bowl, beat the egg and add the non-fat milk, vanilla extract, and honey. Mix well to combine.
Step 3
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be a bit lumpy.
Step 4
Gently fold in the blueberries, taking care not to crush them.
Step 5
Heat a non-stick skillet or griddle over medium heat and coat it lightly with cooking spray.
Step 6
For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Step 7
Carefully flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
Step 8
Repeat with the remaining batter, adding more cooking spray to the skillet as needed.
Step 9
Serve the pancakes warm, with your choice of additional honey, maple syrup, or fresh fruit on top.
Nutrition Facts
| Serving size | (728.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1014.2 |
| Total Fat 11.0g | 0% |
| Saturated Fat 2.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 225.8mg | 0% |
| Sodium 2363.2mg | 0% |
| Total Carbohydrate 194.1g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 48.1g | |
| Protein 38.6g | 0% |
| Vitamin D 178.8IU | 0% |
| Calcium 446.8mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1053.7mg | 0% |
Source of Calories