Biggest Loser Resort participants requested this blueberry pancakes recipe so frequently, it was included in the Biggest Loser earliest cookbooks. It’s a winner for your breakfast table.
Ingredients
1/2cupbuttermilk (reduced calorie)
1/2cupwhole-grain oat flour
1largeegg whites- lightly beaten
1/2teaspoonbaking soda
1/4teaspoonpure vanilla extract
1/4teaspoonFine Pink Salt
1/2cupfresh blueberries- fresh or frozen (keep frozen)
Sugar-Free Pancake Syrup- optional
All Fruit Orange Marmalade- optional
I Can’t Believe It’s Not Butter! spray- optional
Instructions
Preheat oven to 200 degrees F -- a low warming setting.
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt.
Whisk just until blended.
Stir in the blueberries. If using frozen, do NOT thaw the berries, first, or they will weep too much into the batter.
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 warm oven while you make others.
Repeat with cooking spray and the remaining batter to make 8 pancakes total.
Video
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