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Nutrition Information*
per serving
Calories: 418.6
Total Sugars: 4.3g
Carb.: 55.8g
Fiber: 8.6g
Total Fats: 16.8g
Cholesterol: 130.9mg
Protein: 15g
Sodium: 407.2mg
*Data provided by USDA
1 cup whole wheat flour
3/4 cup milk
2 tablespoons white vinegar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons butter ; melted
1/2 teaspoon cinnamon
1/2 cup blueberries ; rinsed
1 egg(s)
1/2 teaspoon vanilla extract
Submitted by nick7
Earthy pancakes with blueberries and cinnamon. A perfect weekend breakfast!
Cal: 419 Fat: 17g Carbs: 56g Protein: 15g Fiber: 9g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
20.9
--
18.6
34.3
25.8
43.6
30.1
17
Calories: 418.6
Total Sugars: 4.3g
Carb.: 55.8g
Fiber: 8.6g
Total Fats: 16.8g
Cholesterol: 130.9mg
Protein: 15g
Sodium: 407.2mg
*Data provided by USDA
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
- Combine milk and vinegar in a small bowl and let it sit for a few minutes. This will sour the milk.
- Meanwhile, combine flour, baking powder, baking soda and cinnamon in a large bowl.
- Add the melted butter, vanilla and egg to the soured milk and whisk to combine.
- Add the milk mixture to the dry ingredients and whisk to combine until no lumps remain.
- Fold in the blueberries.
- Heat a large non-stick skillet over medium high heat.
- Pour batter into the skillet, about 1/4 cup (or more is fine) for each pancake.
- Cook about 5 minutes per side or until golden, working in batches as necessary.
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