Serves: 8
Total Calories: 82
1. Combine dry ingredients in a medium-sized bowl and set aside.
2. In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.
3. Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
EXCHANGES
1 Starch
1/2 Fat
NUTRITION FACTS
Calories 94
Calories from Fat 20
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 1 milligram
Sodium 153 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 1 gram
Sugars 3 grams
Protein 3 grams
This Fresh Blueberry Pancakes recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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