Packed with antioxidants, these pancakes are sure to be a new breakfast favourite.

Ingredients

1/2 cup (125 mL) each whole grain and white flour
1 teaspoon (5 mL) baking soda
1 egg
1 1/3 cup (330 mL) plain yogurt
1/2 tablespoon (7 mL) vegetable oil
1 1/2 cup (375 mL) blueberries

Directions

Whisk together egg, yogurt and oil. Combine dry ingredients separately and stir into liquids until just combined; fold in blueberries. Heat a skillet with a little cooking spray, and add a couple of tablespoonfuls of batter for each pancake. Flip when top has lots of bubbles; remove from skillet when both sides are lightly browned.

Nutritional information

Makes eight pancakes.

Per pancake: 113 calories, 5 g protein, 3 g fat (1 g saturated fat, 18 g carbohydrates, 2 g fibre, 29 mg cholesterol, 192 mg sodium

No votes yet

Web exclusive, August 2011

Other recipes you might like
Sushi Pockets
Sushi Pockets

Sushi pockets are a quick lunch idea that also make an excellent appetizer or party canapé. »

Red cabbage, Edam and walnut salad
Red cabbage, Edam and walnut salad

This crunchy, colourful winter salad provides an excellent nutritional mix. »

Jamaican Jerked Chicken Salad
Jamaican Jerked Chicken Salad

Assemble this dish just before serving: An enzyme in kiwi will break down the protein in chicken if it sits too long. »

Jeweled Buffet Ham
Jeweled Buffet Ham

Cranberry sauce and mandarin oranges make a beautiful, aromatic glaze for cooked ham. »

Cinnamon Raisin Bread
Cinnamon Raisin Bread

This whole-wheat bread loaf studded with raisins tastes good plain or with a little light butter or margarine spread on it. »

 
Browse all recipes