Blueberry Pancakes

Blueberry Pancakes

These healthy—and delicious!—pancakes are a good source of protein and fiber.



Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 12 min.
Yield: 8 servings

2 large eggs, lightly beaten
3 Tbsp. coconut oil, melted
2 cups low-fat buttermilk
2 tsp. baking soda
½ cup wheat germ
½ tsp. fine sea salt
1½ cups whole wheat pastry flour
1¼ cups fresh blueberries (reserve ¼ cup for garnish)
Nonstick cooking spray


1. Combine eggs, oil, and buttermilk in a medium bowl; whisk to blend.
2. Combine baking soda, wheat germ, salt, and flour in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Fold in 1 cup blueberries; mix until just blended.
5. Heat a large nonstick skillet lightly coated with spray over medium-high heat. Ladle ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles cover the top. Flip; cook for an additional minute, or until golden brown. Repeat with remaining batter.
6. Garnish pancakes evenly with ¼ cup blueberries.

Nutritional Information (per serving):

Calories: 207

Fat: 8 g

Saturated Fat: 5 g

Cholesterol: 49 mg

Sodium: 540 mg

Carbohydrate: 27 g

Fiber: 4 g

Sugar: 5 g

Protein: 9 g

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