Bethenny Frankel came up with this low-fat recipe for whole-wheat blueberry pancakes for Bachelorette star Trista Sutter.
Prep: 3 minutes
Cook: 6 minutes
Makes 3 servings
Ingredients:
¾ cup multigrain pancake mix (such as Arrowhead Mills)
1 tablespoon canola oil
½ cup plus 2 tablespoons soy milk
½ cup fresh blueberries
Maple syrup
Powdered sugar (optional)
Instructions:
1. Combine first 4 ingredients (through blueberries).
2. Pour about ¼ cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2 to 3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.
3. Place 2 pancakes on each of 3 plates. Drizzle with the maple syrup, and dust with some powdered sugar, if desired.
Serving size:
Two 5-inch pancakes
Nutrition:
Calories 212; Fat 6g (sat 0g, mono 4g, poly 2g); Cholesterol 6mg; Protein 6g; Carbohydrate 34g; Sugars 6g; Fiber 4g; Iron 2mg; Sodium 286mg; Calcium 114mg
See Bethenny’s other tips on how to Skinny Up Breakfast.
Bethenny Frankel is a celebrity natural-foods chef and owner of the baked-goods company, bethennybakes.
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Comments (1)
And for those people (like me) who don’t respond well to wheat (bloating, headaches, sinusitus, etc…) try a gluten free mix – http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=489
You may have to try a few different brands to find one that suits your tastes.