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Buttermilk Pancakes with Blueberry Sauce


Buttermilk Pancakes with Blueberry Sauce recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 cup blueberries
2 tablespoons sugar
1 ½ teaspoons cornstarch
¼ cup water
1 teaspoon lemon juice
½ cup whole-wheat flour
whole wheat
¼ cup all-purpose flour
1 teaspoon baking powder
¾ cup buttermilk
¼ cup liquid egg substitute
2 tablespoons honey


Blueberries can be fresh or frozen.

To make blueberry sauce, in a small saucepan, combine blueberries, sugar and cornstarch.

Stir in water and lemon juice. Cook over medium heat, stirring constantly until mixture and sauce thickens.

Set aside.

To make pancakes, in a medium bowl, combine flours and baking powder.

In a small bowl, combine buttermilk, egg product and honey.

Stir buttermilk mixture into flour, stirring until smooth.

Preheat non-stick skillet, sprayed with vegetable oil spray, over medium heat.

Pour batter in skillet to make six small pancakes.

Cook until bubbles break on the surface.

Turn and cook until golden brown.

Serve with blueberry sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 1735% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 7%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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