Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes adapted via NYT
(makes 9 medium pancakes)

  • 1 1/2 c. whole wheat flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 T. granulated sugar
  • 1/4 t. salt
  • 2 eggs
  • 1 1/2 c. reduced-fat buttermilk
  • 1 t. vanilla bean paste
  • 3 T. canola oil
  • 1 c. frozen wild blueberries
  • 1 scoop ON Any Whey Protein Powder

Nutrition Facts per 1 1/2 Pancakes: Calories – 258; Total Fat 9.8g (Sat 1.5g, Poly, 2g, Mono 4.5g); Cholesterol 62.1mg; Sodium 105.2mg, Total Carbs 32.1g (Sugars 7.7g, Dietary Fiber 4.7g); Protein 11.4g

  1. Measure and sift together flour, baking powder, baking soda, sugar, and salt.
  2. In a large bowl whisk eggs, and then buttermilk, vanilla, and oil.
  3. Add dry to wet, and gently but thoroughly fold the batter about 20 times. Do not over do it! Let it sit for a few minutes.
  4. Fold in the protein powder and blueberries.
  5. Spritz a warm griddle with canola oil spray if necessary, and pour in 1/4 cup of the batter.
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