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Blueberry Pancakes with Blueberry Maple Syrup Recipe

Blueberry Pancakes with Blueberry Maple Syrup Recipe

4 servings



3/4 cup fat-free milk

1 egg

1 tablespoon margarine or butter, melted

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1-2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

3/4 cup fresh or frozen, thawed, blueberries

Blueberries Maple Syrup or light pancake syrup


Mix milk, egg and margarine in medium bowl, add combined remaining ingredients, except blueberries and syrup, beating until almost smooth. Gently mix in blueberries.


Pour batter into lightly greased large skillet, using about 1/4 cup batter for each pancake. Cook over medium heat until bubbles form in pancakes and they are browned on the bottoms, 3 to 5 minutes. Turn pancakes, cook until browned on other side, 3 to 5 minutes. Serve with Blueberry Maple Syrup.

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