Whole-wheat blueberry pancakes – Mayo Clinic

By Mayo Clinic Workers

Dietitian’s idea:

White full-wheat flour is smoother in texture than is normal full-wheat flour.

Variety of servings

Serves 6

  1. Small Body fat
  2. Healthier carb


  1. 1 1/three cup white full-wheat flour
  2. 2 teaspoons baking powder
  3. 1 tablespoon sugar
  4. 1/2 teaspoon cinnamon
  5. 1 1/three cups skim milk
  6. 1 egg, lightly beaten
  7. 1 tablespoon canola oil
  8. 1 cup new or frozen blueberries


In a massive bowl, mix flour, baking powder, sugar and cinnamon together.

In a further bowl, beat milk, egg and oil together. Increase the liquid combination to the flour combination, and stir until the flour is moistened. Increase blueberries and stir carefully.

Coat a griddle or skillet with cooking spray and warmth to medium-high warmth. Pour about 1/4 cup of batter onto the scorching griddle and prepare dinner until browned. Flip and brown the other aspect.

Nutritional investigation per serving

Serving dimension: 2 pancakes

  • Cholesterol 32 mg
  • Calories 163
  • Sodium 203 mg
  • Overall extra fat 4 g
  • Overall carbohydrate 29 g
  • Saturated extra fat .five g
  • Nutritional fiber 4 g
  • Trans extra fat Trace
  • Extra sugars 2 g
  • Monounsaturated extra fat 2 g
  • Protein seven g
  • Overall sugars seven g
  • Potassium 122 mg