Whole Wheat Pancakes with Blueberry Sauce
Nutrition
Calories: 288.76 kcalCarbohydrates: 58.55 gProtein: 8.83 gFat: 4.46 gSaturated Fat: 0.74 gCholesterol: 1.63 mgSodium: 164.56 mgFiber: 6.73 gVitamin A: 5.266 IUCalcium: 205.29 mgIron: 2.49 mg
Ingredients
- 1-1/3 c. whole wheat flour
- 2 tsp baking powder
- 1 tbsp packed brown sugar
- 1/4 tsp salt
- 1 egg
- 1-1/3 c. skim milk
- 1 tbsp oil
- 2 or 3 chopped fresh or canned peaches optional
- 2 tsp cornstarch
- 1/2 c. water
- 3/4 c. crushed fresh blueberries 1-1/4 c. whole
- 2 tbsp honey
- 2 tsp lemon juice
Instructions
- In a small saucepan, mix cornstarch with a small amount of the water until smooth.
- Add remaining water, blueberries, and honey. Stir over medium heat until thickened and translucent.
- Remove from heat; stir in lemon juice.
- In a medium bowl, mix together flour, baking powder, brown sugar, and salt.
- In a small bowl, use a fork to mix egg, milk, and oil.
- Add wet ingredients to dry ingredients and stir only enough to moisten (batter should be slightly lumpy). If desired, stir in peaches.
- For each pancake, pour about 1/4 c. batter into a preheated lightly oiled or nonstick-sprayed frying pan. Cook until bubbles appear and edges are slightly dry. Flip pancakes and brown the other sides.
- Serve warm blueberry sauce over pancakes.