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Whole-wheat Pancakes With Blueberry Sauce

40 Minutes
309 Calories
14 Ingredients
4 Servings



  1. Place a small saucepan over medium-high heat and add the blueberries, 1/2 cup water, and sugar. Cook for 3 to 4 minutes.
  2. In a small bowl, combine the remaining 1/4 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 1/4 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.
  8. Makes 4 servings.


  • Calories 309
  • Sodium 247mg
  • Fat 3g
  • Protein 10g
  • Carbs 65g
  • Fiber 8g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 309
% Daily Value
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 247mg 10%
Total Carbohydrate 65g 22%
Dietary Fiber 8g 32%
Total Sugars 0g
Protein 10g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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