Here is a simple recipe for Blueberry Pancakes and some information on their nutrition:
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg and mix in the milk and melted butter.
- Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Use a 1/4 cup measuring cup to scoop the batter onto the griddle or pan.
- Cook until bubbles form on the surface, then flip and cook until the other side is lightly browned.
- Serve hot with butter and syrup.
Nutrition:
Blueberry pancakes can be a delicious breakfast treat, but they are also relatively high in calories and carbohydrates. Here is a rough breakdown of the nutrition information for a serving of blueberry pancakes (two 4-inch pancakes, or approximately 1/4 of the recipe above):
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 920mg
- Total Carbohydrates: 53g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 8g
This nutritional information is for a basic recipe and does not include any additional toppings or syrup. If you are looking to make blueberry pancakes a bit healthier, you could try using whole wheat flour instead of all-purpose, or reducing the amount of sugar in the recipe. You could also try using a sugar-free or low-calorie syrup or topping the pancakes with fresh fruit instead.