Recipe: Nutrition
High-Fiber
Low-Calorie
Low-Fat
Low-Sugar
Nut-free
Soy-free
Weight Management
Directions
Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
- For the sauce, stir together cornstarch and 1/4 cup water in a medium saucepan. Stir in 1 1/2 cups blueberries, sugar and salt. Simmer 5 minutes or until blueberries cook down and liquid thickens, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.
- For the pancakes, in a small bowl stir together milk, butter and egg. In a large bowl stir together flour, baking powder, sugar and salt. Add milk mixture; stir until just combined. Fold in 1/2 cup blueberries.
- Coat a griddle or large heavy-bottomed skillet with nonstick cooking spray. Heat over medium heat until a small amount of water poured on griddle sizzles. For each pancake, pour 1/4 cup batter onto griddle. Cook until the top bubbles and edges are set. Turn and cook 1 to 2 minutes more or until golden. Serve warm with blueberry sauce.
Nutritional Information
Serving Size
1
Per Serving
Calories 239, Calories Fat 0, Total Fat 5g, Saturated Fat 3g, Cholesterol 65mg, Sodium 427mg, Carbohydrate 41g, Protein 7g
Serving Size | 1 |
Calories | 239 |
Total Fat | 5g |
Total Fat (extra) | 9 |
Saturated Fat | 3g |
Saturated Fat (extra) | 15 |
Cholesterol | 65mg |
Cholesterol (extra) | 22 |
Sodium | 427mg |
Sodium (extra) | 18 |
Potassium | 210mg |
Carbohydrate | 41g |
Carbohydrate (extra) | 14 |
Fiber | 2g |
Fiber (extra) | 12 |
Sugars | 0g |
Protein | 7g |
Omega3 | 0g |
Vitamin A | 273IU |
Vitamin A (extra) | 5 |
Vitamin C | 1mg |
Vitamin C (extra) | 3 |
Iron | 1mg |
Iron (extra) | 9 |