Sour Cream Blueberry Pancakes

sour cream blueberry pancakes

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/4 cup reduced-fat sour cream
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • 1 teaspoon grated orange zest
  • Vegetable oil cooking spray

Instructions

In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well. In a medium bowl, beat together buttermilk, sour cream, egg whites, oil and vanilla. Pour milk mixture over dry ingredients and stir until batter is just smooth. Gently fold in blueberries and orange zest. Spray a nonstick skillet with vegetable oil cooking spray and set over medium heat. When hot, spoon 1/4 cup batter onto pan. Turn pancake when top is covered with bubbles and edges appear cooked. Briefly cook second side, just long enough to brown. Repeat with remaining batter.


Yield: 6 servings ( serving size: 2 pancakes)

Nutritional Info

  • Calories = 157
  • Fat = 4 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 5 mg
  • Protein = 6 gm
  • Sodium = 275 mg
  • Carbohydrate = 24 gm
  • Fiber = 2 gm
  • Calcium = 83 mg
  • % calories from fat = 23%

Food exchanges: 1 starch, 1/2 fruit, 1 fat