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Whole-Wheat Pancakes With Blueberry Sauce

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Whole-Wheat Pancakes With Blueberry Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
309
Calories from Fat
27
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
247mg
10%
Total Carbohydrates
65g
22%
Dietary Fiber
8g
32%
Sugars
24g
Protein
10g
Calcium
2mg
0%

Number of servings: 4

Calories per serving: 309

Preparation time: 40 min

Total time: 40 min

Ingredients

2 cups fresh or frozen blueberries

34 cup water, divided

2 tbsp sugar

1 tbsp cornstarch

1 12 cups dry oatmeal

12 cup whole-wheat flour

2 tbsp brown sugar

14 tsp cinnamon

1 12 tsp baking powder

14 cup dry instant nonfat milk

1 14 cups warm water

12 cup egg substitute

Nonstick cooking spray

2 sliced bananas

Directions

1. Place a small saucepan over medium-high heat and add the blueberries, 12 cup water, and sugar. Cook for 3 to 4 minutes.

2. In a small bowl, combine the remaining 14 cup water and cornstarch and add to saucepan.

3. Stir and cook 1 to 2 minutes to thicken. Remove from heat. Set aside and keep warm.

4. Meanwhile, place dry oatmeal in a blender and blend for 5 to 10 seconds to make oat flour. Pour into a large bowl and add whole-wheat flour, brown sugar, cinnamon, baking powder, and dry milk. Mix well.

5. Add warm water and egg substitute, stirring until the dry ingredients are moistened.

6. Spray a large skillet or griddle with nonstick cooking spray. Place the skillet over medium-high heat and spoon 14 cup batter for each pancake. Turn pancake when the top is bubbly and the edges are slightly dry. Repeat to make 12, 3- to 4-inch pancakes.

7. Serve blueberry sauce and sliced bananas over hot pancakes.

Makes 4 servings.

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