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Whole-wheat blueberry pancakes

Whole-wheat blueberry pancakes

White whole-wheat flour is smoother in texture than is regular whole-wheat flour, yet it still yields the benefits of a whole grain.

White whole-wheat flour is smoother in texture than is regular whole-wheat flour yet still yields the benefits of a whole grain.


Directions

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

In another bowl, beat milk, egg and oil together. Add the liquid mixture to the flour mixture, and stir until the flour is moistened.

Add blueberries and stir gently.

Coat a griddle or skillet with cooking spray and heat to medium-high heat. Pour about 1/4 cup of batter onto the hot griddle and cook until browned. Flip and brown the other side.


Ingredients
  • 1 1/3 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 1/3 cup skim milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen whole blueberries

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories158 
Carbohydrate28 g 
Cholesterol35 mg 
Fiber4 g 
Monounsaturatedfat2 g 
Potassium 
Protein6 g 
Saturatedfat1 g 
Servingsize2 pancakes 
Sodium240 mg 
TotalFat4 g 

2015-02-28

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