Nutritional Info

Nutrition Facts

Serving Size 1 (200g)

Calories 564
Calories from Fat 472 (84%)
Amount Per Serving %DIV
Total Fat 52.5g 81%
Saturated Fat 14.3g 72%
Monounsaturated Fat 34.3g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 56.6mg 19%
Sodium 344.1mg 15%
Potassium 224mg 5%
Total Carbohydrate 11.5g 4%
Dietary Fiber 0.9g 4%
Sugars 8.1g
Protein 7.3g 15%

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Recipe Description
These fresh blueberry pancakes have less fat than many versions, but manage to pack in plenty of flavor.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1   egg white
1   egg
2 Cup(c)  1% lowfat milk
2 Tablespoon(T)  sugar
1 Teaspoon(t)  salt
4 Teaspoon(t)  baking powder
2 Cup(c)  unbleached, all purpose white flour
1 Cup(c)  blueberries


If using frozen blueberries, thaw, drain, and discard the juice.  If using fresh berries, wash and sort through to discard stems and bruised berries.  Sift together the flour, baking powder, salt and sugar.  In a separate bowl, lightly beat the egg, egg white and milk.  Pour this into the flour mixture and stir until smooth.  Gently stir in the berries.  Preheat a skillet or griddle, and spray with a nonstick spray or brush lightly with oil.  Pour 1/4 cup of batter per pancake onto the pan, making sure the pancakes don't touch, and cook until bubbles start to burst on the surface.  Turn over and cook until golden.

Additional notes

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Blueberry Pancakes
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