Blueberry Pancakes
- U Serves 1 Person
- P Prep: 05:00
- P Cook: 05:00
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 454
Calories from Fat 79
% Daily Values*
Total Fat 8.83
13.58%
Saturated Fat 0.65
3.25%
Polyunsaturated Fat 3.79
Monounsaturated Fat 1.10
Cholesterol 0.00
0.00%
Sodium 227.00
9.46%
Potassium 625.00
Total Carbohydrate 69.27
23.09%
Dietary Fiber 13.70
54.80%
Sugars 20.78
Protein 26.42
Vitamin A 0.00%
Vitamin C 17.00%
Calcium 4.50%
Iron 21.00%
* Nutritional Values are estimated and may vary
³ Description
A fluffy, healthy, gluten free blueberry pancake stack.
² Ingredients
- 1 serving (serving = 1/2 cup) Bob's Red Mill Gluten Free Whole Grain Rolled Oats
- 3 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
- 100 g Banana
- 1/2 cup Frozen Blueberries
- 1 serving (serving = 2 tbsp) Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
- 1 serving (serving = 1 packet) Pure Via Stevia
q Directions
Thaw the frozen blueberries and put half aside for the syrup. Mix the remaining blueberries and pancake ingredients in a blender and pour onto a medium heat skillet sprayed with a non stick spray. For the blueberry syrup: microwave frozen blueberries and mash them with a fork, add walden farms pancake syrup or liquid stevia and microwave a little longer.
Recipe Provided by @amandaveliotis
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