RecipeBlueberry Pancakes

Nutrition Facts
Amount per Serving
  • Calories: 213
  • Protein: 9g
  • Total Fat: 5g
    • Saturated Fat: 1g
  • Cholesterol: 55mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 3g
  • Sodium: 320mg
Good For
Take Note

Contains Wheat/Gluten

Contains Dairy

Contains Egg

This pancake recipe may look complicated, but it is fabulously easy and delicious — perfect for guests or a casual family breakfast.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 large egg
  • 1 cup fat-free plain yogurt
  • 1 tablespoon canola oil
  • 1/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • pinch Kosher salt
  • 1/2 cup fresh or frozen blueberries

In a blender, combine the egg, yogurt, and oil. Blend until smooth. Transfer to a large bowl.

Sift together the flours, sugar, baking powder, baking soda, cinnamon, and salt. Sift into the yogurt mixture and blend well.

Spray a griddle with nonstick cooking spray and heat over medium-high heat. In batches, using about one-eighth of the batter for each pancake, ladle the batter onto the griddle. Sprinkle each with some blueberries and cook for about 30 seconds (or until bubbles form in the middle of pancake). Flip over and cook until golden.

IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.