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Ingredientes
- 2 cups all purpose flour
- 2 packets (1.51 oz each) instant maple and brown sugar oatmeal mix
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/8 tsp. salt
- 2 egg whites (I use 1 whole egg instead of the whites)
- 1 egg
- 1 1/2 cups fat free milk
- 1/2 cup reduced fat sour cream
- 2 cups fresh or frozen blueberries
- For blueberry syrup
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup sugar
Direcciones
- In a large bowl, combine the first five ingredients.
- In another bowl, whisk the egg whites, egg, milk and sour cream.
- Stir into dry ingredients just until moistened.
- Fold in blueberries.
- Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.
- Turn when bubbles form on top of pancake;
- Cook until second side is golden brown.
- In a microwave-safe bowl, combine syrup ingredients.
- Microwave, uncovered, on high for 1 minute; stir.
- Microwave 1-2 minutes longer or until hot and bubbly.
- Serve warm with pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 14 servings | |
| Calories 156 | |
| Calories from Fat 27 | 17% |
| Total Fat 3.07g | 4% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 223mg | 9% |
| Potassium 100mg | 3% |
| Total Carbs 29.1g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 14.17g | 9% |
| Protein 3.51g | 6% |
