Blueberry-Orange Pancakes
Fresh tangy blueberries make a splash in these citrus-flavored pancakes. This yummy recipe can be prepared in less than 30 minutes.
Ingredients
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1/2 cup sugar
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3 teaspoons baking powder
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1/4 teaspoon salt
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1/3 cup skim-milk
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1 (6 ounce) container plain low-fat yogurt
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1/2 cups orange juice
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2 eggs
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1 tablespoon canola oil
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1 teaspoon vanilla extract
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1 cup fresh thawed blueberries
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Maple syrup, for serving
Directions
1.
Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2.
Combine the flours, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the milk, yogurt, orange juice, egg, oil, orange zest and vanilla in a medium bowl and whisk until smooth. Add the yogurt mixture to the flour mixture and stir until a smooth batter forms
3.
Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4 cup measures onto griddle, spreading to a diameter of 4 inches. Sprinkle about 1 tablespoon of the blueberries (5 or 6 blueberries) onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1 to 2 minutes longer.
4.
Transfer pancakes to baking sheet in oven to keep warm. Repeat procedure to make 16 pancakes. Serve with maple syrup.
Nutrition information
Calories 286, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 29 mg, Sodium 221 mg, Carbohydrate 56 g, Fiber 4 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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