Biggest Loser Better Blueberry Pancakes

Biggest Loser Better Blueberry Pancakes

If you’re as big a fan of these pancakes as my brunching buddies and I are,
rest assured that you can double, triple, and even quadruple this recipe with
great success. In addition, the batter will keep in your refrigerator for up to 3
days. I personally like to mix the batter fresh and enjoy the pancakes with a
friend . . . otherwise, I find myself tempted to eat more than one serving.

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)


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 immediately with I Can’t
Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.


Makes 2 (4-pancake) servings
Per serving: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat (less than
1 g saturated), 5 mg cholesterol, 3 g fiber, 687 mg sodium

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