Blueberry - Yogurt Pancakes - 17g Carbs, 2g Fiber, 4g Sugar
From: Bob's Red Mill Natural Foods
1 cup Whole Wheat Pastry Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
1 Egg
1 cup Milk
1/2 cup Yogurt
1/2 cup Blueberries
Sift dry ingredients into a large mixing bowl.
In a separate bowl, whisk the egg, milk and yogurt together then
add to dry ingredients. Stir until just combined then fold in
blueberries. Fry pancakes on a hot greased griddle, turning once.
Makes: 6 pancakes
Serving Size: 1 pancake
Nutrition per Serving:
110 Calories, 20 Calories from Fat, 2.5g Total Fat, 1g Saturated Fat,
40mg Cholesterol, 220mg Sodium, 17g Total Carbs, 2g Dietary Fiber,
4g Sugars, 6g Protein
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