Blueberry pancakes are the best. Especially diner blueberry pancakes, topped with mounds of whipped cream, fresh cut up strawberries, and a gallon of maple syrup.
Unfortunately, most of the time these blueberry pancakes leave you feeling bloated, disgustingly stuffed, and all around gross. No matter how good they are while you’re eating them.
That being said, this recipe for skinny blueberry pancakes is going to be your new best friend.
Just imagine, a stack of blueberry pancakes that you can enjoy while congratulating yourself on how healthy you’re being, instead of regretting every bite you take. Not to mention, these will leave you feeling full and satisfied, and if you want to double the recipe, they’ll be no more than 315 calories!!!
Blueberry pancakes for breakfast every morning? Sounds good to me!
Skinny Blueberry Pancakes
- 1/4 c plus 1 tbs old fashioned oats
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 2/3 tsp baking powder
- 1/2 tbs stevia (or 1 tbs sugar)
- 1 tbs egg whites
- 3 tbs milk of choice (I used almond milk)
- 1 tsp coconut oil (if you don’t mind the taste of fat-free pancakes replace w/ 1 tsp more of milk)
- 1/8 c blueberries (frozen or fresh)
Blend 1/4 c oats in a blender, coffee grinder, or food processor until smooth. Pour into a small bowl and combine with remaining 1 tbs oats, cinnamon, baking powder, and stevia. Stir in vanilla extract, egg whites, milk, and coconut oil (if desired). Heat up a greased or non-stick skillet and pour batter onto pan (into 3 small pancakes or one large pancake). Sprinkle on blueberries and cook over medium heat until the edges begin to bubble. Flip and cook for another minute or so, or until cooked all the way through and golden brown. Remove from pan, top with desired toppings (maple syrup, honey, etc.) and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)