Better Blueberry Pancakes

Just made these from my Biggest Loser Cookbook last night and had to share. They were great!!! I ate the whole recipe and made 1/4 cup sized pancakes and got 4 big ones! With a 1/4 cup sugar free syrup it only totals 300 calories!!! My 3 year old even ate them! I used nonstick spray and the key is to let them cook mostly before flipping otherwise you are going to have a mess.

Better Blueberry Pancakes

Ingredients:

1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)


Directions:

Preheat the oven to 200°F.

In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla,
and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10
minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz
of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4
pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and
the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.

Place 4 pancakes on each of 2 serving plates. Serve your blueberry pancakes
immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.

Nutritional Info Per Serving:
140 Calories, 8g Protein, 20g Carbs, 3g Fat, 5mg Cholesterol, 3g Fiber,
687mg Sodium, 3 Points+ Plus