Blueberry Flapjacks Recipe

Category Breakfast Items Yield 5 (3 pancakes each) servings Prep Time min Cook Time min Ready Time min

Ingredients

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1 cup all-purpose flour Click to add to your shopping list
1 cup whole-wheat flour Click to add to your shopping list
2 tsp baking powder Click to add to your shopping list
1 tsp baking soda Click to add to your shopping list
1/2 tsp salt Click to add to your shopping list
2 tbsp sugar Click to add to your shopping list
2 large eggs Click to add to your shopping list
1 tsp vanilla extract Click to add to your shopping list
1 1/2 tbsp canola oil Click to add to your shopping list
1/4 cup maple syrup Click to add to your shopping list
1 1/2 cup unsweetened blueberries Click to add to your shopping list

Instructions

Combine flours, baking powder, baking soda, salt, and sugar in medium bowl and blend well with fork.

Beat eggs, buttermilk, and vanilla in mixing bowl on medium-low speed until smooth.

Add canola oil, pancake syrup, and dry ingredients to egg mixture in mixing bowl and beat on lowest speed, scraping with rubber spatula, just until blended. Gently fold in blueberries. Do not over mix.

Let batter rest for 20 minutes. Spray griddle lightly with canola cooking spray. Preheat griddle until a drop of water skittles across the surface.

Pour 1/4 cup batter onto griddle. Cook over medium heat until bubbles form (30-60 seconds). Turn over with spatula and cook another 30-60 seconds or until golden brown.

Serve pancakes with your preferred toppings.

Nutrition Information

Per serving:
Calories - 314
Protein - 11 g
Carbohydrates - 54 g
Total Fat - 6.5 g
Saturated Fat - 1.3 g
Cholesterol - 46 mg
Fiber - 4.5 g
Sodium - 840 mg

Weight Watchers Points Plus - 8 pts