Healthy Eating: Granolaberry pancakes
April 2, 2016
The granola adds a hearty texture to this old favorite. Great when topped with yogurt.
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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1 cup low-fat buttermilk
1 egg, beaten
1 tablespoon canola oil
1 tablespoon brown sugar
1/2 cup reduced-fat granola with raisins
1/2 cup frozen or fresh blueberries
Combine the whole wheat flour, baking powder, baking soda and salt in a bowl and mix well. Whisk the buttermilk, egg, canola oil and brown sugar in a bowl. Combine the flour mixture and liquid ingredients; mix well. Fold in the granola and blueberries.
Pour ¼ cup of the batter at a time onto a hot griddle sprayed with nonstick cooking spray. Cook until bubbles appear on the surface and begin to burst and the underside is golden brown. Turn the pancakes over. Cook until golden brown. Transfer to a heated platter. Serves 4.
Nutrients per serving: Calories 221; protein 8g; carbohydrates 35g; trans fat 6g; cholesterol 55mg; fiber 4g
Adapted from Simply Colorado Too! Colorado Dietetic Association.