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Healthy Recipes > Breads > Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

Cook Time

20 minutes

Servings

16
Blueberry Pancakes with Blueberry Syrup

Publish Date: February 27, 2007

Batter

Syrup

  

In a bowl, whisk together milk, eggs and melted butter. In a separate large bowl, combine remaining dry ingredients. Add buttermilk mixture to dry ingredients; whisk the batter just until combined. Heat griddle over moderately high heat until it is hot enough to make drops of water dance over surface.

Lightly brush griddle with organic butter, oil or non-stick spray. Pour 1/4 cup of batter onto griddle. Sprinkle with one tablespoon of blueberries. Cook 2 minutes or until bubbles appear in the batter; then flip and cook until browned on the other side.

To prepare the syrup, place the wild blueberry juice and the fructose in a saucepan and heat until boiling. Reduce heat, and simmer for 5 minutes. Cover and remove from heat to keep the syrup warm while you fry the pancakes.

Makes 16 servings. Serving size 1.0 pancake.

Nutritional Breakdown (per serving):

Pancakes:

Calories 136, Protein 4 g, Fat 7 g, Saturated Fat 3.3 g, Trans Fat 0 g, Monounsaturated Fat 1.8 g, Polyunsaturated Fat 1.6 g, Carbohydrates 14 g, Fiber 2 g, Sodium 339 mg

Pancakes with Blueberry Syrup:

Calories 150, Protein 4 g, Fat 7 g, Saturated Fat 3.3 g, Trans Fat 0 g, Monounsaturated Fat 1.8 g, Polyunsaturated Fat 1.6 g, Carbohydrates 17 g, Fiber 2 g, Sodium 339 mg

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